In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until smooth.

Place the boneless, skinless chicken breasts in a resealable bag or dish. Pour the prepared marinade over the chicken and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water. In a saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce heat, cover, and simmer for about 15 minutes.

Preheat your grill to medium-high heat. Carefully remove chicken from marinade and grill for 6-7 minutes per side, until the internal temperature reaches 165°F.

In a medium bowl, combine the diced avocado, red onion, cilantro, and olive oil. Gently toss until well mixed.

Layer a scoop of jasmine rice on your plate, add grilled chicken slices on top, followed by the avocado mixture.

Garnish with lime wedges and serve immediately.