Prepare the Marinade: In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Stir until well blended, creating a smooth marinade.

Marinate the Chicken: Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for 30 minutes to 2 hours.

Cook the Jasmine Rice: Rinse the rice under cold water, then combine with boiling chicken broth in a saucepan. Cover and cook for about 15 minutes until liquid is absorbed.

Preheat the Grill: Preheat your grill over medium-high heat and remove the chicken from the marinade, allowing excess to drip off.

Grill the Chicken: Grill the chicken for 6-7 minutes per side, or until cooked through. Let rest before slicing.

Prepare the Avocado Mix: Combine diced avocado, red onion, cilantro, and olive oil in a bowl. Toss gently.

Assemble the Stack: Layer jasmine rice on a plate, top with grilled chicken slices, and spoon the avocado mix over.

Serve with Lime Wedges: Enjoy your meal with lime wedges on the side for extra zing.