Spray center of one side of each with cooking spray.
Spoon one-fourth of the rice mixture onto center of each sheet.
Top each with 1 chicken breast.
In small bowl, mix honey, lime juice and Sriracha sauce.
Spoon evenly over chicken.
Bring up 2 sides of foil so edges meet.
Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
Fold other sides to seal.
Place packets on ungreased cookie sheet.
Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Let stand 5 minutes.
Place packets on plates.
To serve, cut large X across top of each packet; carefully fold back foil.
Sprinkle with cilantro.
Notes & Wine Advice
Quick Variation: To grill, place packets on gas grill over medium-low heat or on charcoal grill over medium-low coals; cover grill. Cook 20 to 30 minutes, rotating packets one half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).