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

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat thoroughly. Marinate for at least 30 minutes.

Rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil, then add rice, cover, reduce heat, and simmer for 15 minutes.

Preheat grill to medium-high heat. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest then slice.

In a mixing bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Toss gently to combine.

Layer jasmine rice on a plate, top with sliced chicken, and then spoon over the avocado mixture.

Serve with lime wedges on the side and garnish with cilantro.