In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until combined. Place the boneless, skinless chicken breasts into the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add the rinsed rice, cover with a lid, and reduce the heat to low. Cook for about 15 minutes, or until the liquid is absorbed and the rice is tender.

Preheat your grill or grill pan over medium-high heat. Remove the marinated chicken from the fridge and place it on the hot grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for about 5 minutes before slicing.

In a medium bowl, combine diced ripe avocado, chopped red onion, fresh cilantro, and olive oil. Gently toss to coat without mashing the avocado.

To assemble, place a scoop of jasmine rice on each plate, lay the sliced grilled chicken over the rice, then spoon the avocado mixture on top. Serve with lime wedges on the side.