Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with water, bringing it to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let it steam covered for 10 minutes. Fluff with a fork and stir in chopped cilantro.

In a separate bowl, whisk together the honey, lime juice, soy sauce, minced garlic, grated ginger, and optional chili until well combined. Set aside.

Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked. Let it rest before glazing.

Pour half of the honey lime sauce over the cooked chicken in the skillet. Toss to coat evenly and allow it to caramelize for 2-3 minutes.

Using a ring mold, layer the ingredients starting with cilantro rice, then sliced avocado, and finish with glazed chicken. Lift the mold to reveal the stack and drizzle remaining sauce around the plate.

Serve your Honey Lime Chicken & Avocado Rice Stack immediately while fresh for the best taste.