In a medium bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well mixed.

Place the chicken breasts into the marinade and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water. In a medium saucepan, bring chicken broth to a boil and add the rice. Let it simmer for 15 minutes.

Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side.

Let the grilled chicken rest for 5 minutes before slicing.

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

In a serving bowl, layer rice, sliced chicken, and top with avocado mixture.

Serve with lime wedges on the side.