In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well blended. Place the chicken breasts in the bowl and coat evenly. Cover and refrigerate for at least 30 minutes to 2 hours.

Rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil and then add the rinsed rice. Cover tightly and reduce the heat. Simmer for about 15 minutes or until fully absorbed.

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until internal temperature reaches 165°F (75°C). Let the chicken rest before slicing.

In a bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Toss gently to mix without mashing the avocado.

To assemble, place a serving of jasmine rice on a plate, layer with grilled chicken slices, and top with the avocado mixture.

Garnish with lime wedges and additional cilantro if desired. Serve fresh.