In a medium bowl, whisk together the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined.

Place the chicken breasts into a resealable plastic bag. Pour the marinade over the chicken, seal and refrigerate for 30 minutes to 2 hours.

Rinse jasmine rice under cold water until clear. In a saucepan, combine the rice with chicken broth, bring it to a boil, reduce to simmer, cover and cook for 15 minutes.

Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side or until cooked through.

While the chicken grills, mix diced avocado, red onion, cilantro, and olive oil in a bowl.

Assemble by layering the rice, grilled chicken, and avocado mix on a serving plate, and serve with lime wedges.