In a medium bowl, combine honey, soy sauce, sriracha, lime juice, grated ginger, minced garlic, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or refrigerate for up to 30 minutes.

While the shrimp marinates, rinse the rice thoroughly under cold water until the water runs clear. In a small saucepan with a tight-fitting lid, combine the rinsed rice, water (or broth), and salt. Bring to a rolling boil over high heat. Once boiling, reduce heat to the lowest setting, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for another 5-10 minutes. If desired, stir in butter and fluff with a fork before serving.

Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with olive oil to prevent sticking. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning) or place directly on the grill in a single layer. Grill for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through.

Serve the grilled honey chili shrimp immediately alongside the fluffy white rice. Garnish with chopped fresh cilantro or parsley, sliced green onions, and lime wedges for extra flavor and presentation.