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

Coat the boneless, skinless chicken breasts generously with the prepared marinade. Cover the bowl and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water to remove excess starch, then drain. In a saucepan, bring chicken broth to a boil. Add the rice, cover, and simmer for 15 minutes.

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

In a bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Mash slightly for creaminess.

Layer fluffy jasmine rice on a serving plate, top with grilled chicken slices, and spoon the creamy avocado mixture on top.

Serve with lime wedges on the side and garnish with additional fresh cilantro.