In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to make a marinade.

Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal it up and let it soak in the flavors in the fridge for at least 30 minutes, or up to two hours.

Rinse the jasmine rice under cold water until it runs clear.

In a medium saucepan, bring the chicken broth to a boil. Add the rice and cover, letting it simmer for about 15 minutes, or until tender and the liquid has been absorbed.

Preheat your grill or stovetop grill pan to medium-high heat.

Take the marinated chicken out of the fridge, letting excess marinade drip off before placing it on the grill.

Grill the chicken for about 6-7 minutes on each side or until fully cooked (an internal temperature of 165°F or 75°C).

Once done, remove from heat and let it rest for a few minutes before slicing.

Combine diced avocado, red onion, freshly chopped cilantro, and olive oil in a bowl. Gently toss to combine.

Begin with a layer of rice at the base. Add the sliced chicken on top, followed by the avocado mixture.

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