In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of chicken broth to a boil, then add rice and stir. Cover, reduce heat to low, and simmer for about 15 minutes until liquid is absorbed.

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

Combine diced avocado, chopped red onion, fresh cilantro, and olive oil in a mixing bowl. Gently toss to mix.

In a serving dish, layer jasmine rice as the base, top with sliced chicken, and spoon the avocado mixture over the chicken.

Garnish with lime wedges and serve immediately.