In a medium mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until the mixture is smooth and well-combined.

Take your boneless, skinless chicken breasts and place them in a resealable plastic bag. Pour the prepared honey lime marinade over the chicken and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water until it runs clear. In a pot, bring chicken broth to a boil and add rinsed rice. Cover and simmer for about 15 minutes.

Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side until internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing.

In a bowl, combine diced avocado, finely chopped red onion, chopped cilantro, and olive oil, then gently stir to mix.

On a plate, layer jasmine rice, then slice and arrange grilled chicken on top, followed by the avocado mixture.

Garnish with lime wedges and serve immediately.