In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Stir until well blended, creating a fragrant marinade. Coat the chicken breasts evenly in the honey-lime mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add the rinsed rice, stir, and reduce the heat to low. Cover the pot and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Preheat your grill or grill pan to medium-high heat for about 5 minutes.

Cook the marinated chicken breasts on the grill for 6-7 minutes on each side, checking for an internal temperature of 165°F. Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing into strips.

In a bowl, dice the ripe avocado and add finely chopped red onion, fresh cilantro, and a drizzle of olive oil. Gently toss together until well combined.

Layer the Honey Lime Chicken & Avocado Rice Stack. Start with jasmine rice, followed by sliced grilled chicken, and top with the creamy avocado mix.

Garnish with lime wedges and additional cilantro. Serve immediately, allowing everyone to squeeze fresh lime over their stack before enjoying.