Prepare Marinade: In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until smooth.

Marinate Chicken: Place chicken breasts in a resealable bag or glass dish with the marinade, seal, and refrigerate for 30 minutes to 2 hours.

Cook Rice: Rinse jasmine rice under cold water. Combine with chicken broth in a saucepan, bring to boil, then simmer for about 15 minutes.

Grill Chicken: Preheat grill to medium-high. Grill marinated chicken for 6-7 minutes per side until cooked through.

Mix Avocado Topping: Combine diced avocado, red onion, cilantro, and olive oil in a bowl, gently mixing.

Assemble the Stack: Start with jasmine rice, layer with grilled chicken, and top with avocado mixture.

Serve: Garnish each stack with lime wedges and extra cilantro, serve immediately.