In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined.

The mixture should be smooth and fragrant, with the honey fully dissolved.

Place chicken breasts into a resealable plastic bag and pour the marinade over, ensuring each piece is coated.

Seal the bag tightly and refrigerate for 30 minutes to 2 hours.

Rinse jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine rinsed rice with chicken broth and a pinch of salt, and bring to a boil.

Reduce heat to low, cover, and simmer for about 15 minutes until rice is fluffy.

Preheat grill or grill pan to medium-high heat.

Remove chicken from the bag and shake off excess marinade.

Grill chicken for 6–7 minutes on each side or until internal temperature reaches 165°F.

In a medium bowl, combine diced avocado, chopped red onion, fresh cilantro, and olive oil.

Gently fold ingredients together, being careful not to mash the avocado.

Start with a layer of jasmine rice on a plate, top with grilled chicken, and finish with avocado mix.

Serve with lime wedges on the side for an extra burst of flavor.