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

Place the chicken breasts in a resealable plastic bag and pour the marinade over, ensuring they are coated. Seal the bag and refrigerate for at least 30 minutes to 2 hours.

Rinse jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for about 15 minutes.

Preheat the grill to medium-high heat.

Remove chicken from marinade, discard marinade. Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F.

In a bowl, combine diced avocados, red onion, cilantro, and olive oil. Toss gently until combined.

Assemble by layering rice on a plate, adding sliced chicken, topping with avocado mix, and serving with lime wedges.