In a medium bowl, combine the honey, juice of 2 limes, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk together until smooth.

Place the chicken in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes or up to 2 hours.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes.

Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until cooked through.

Transfer the grilled chicken to a cutting board and let it rest for several minutes before slicing.

In a bowl, combine the diced avocado, chopped red onion, cilantro, and olive oil. Toss gently until mixed.

To assemble, place jasmine rice on the plate, add sliced grilled chicken on top, and finish with the avocado topping.

Garnish with lime wedges and serve immediately, encouraging guests to squeeze lime juice over their stack.