In a medium bowl, whisk together ¼ cup honey, ¼ cup lime juice, 1 teaspoon lime zest, 3 minced garlic cloves, ½ teaspoon ground cumin, and a pinch of salt and pepper until fully combined.

Place two chicken breasts in a resealable plastic bag and pour the prepared marinade over them. Seal the bag, ensuring all the chicken is coated, and refrigerate for at least 30 minutes.

Rinse 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil and add the rinsed rice. Cover and reduce to low heat, cooking for about 15 minutes.

Preheat your grill to medium-high heat (around 400°F). Remove the chicken from the marinade and grill each breast for 6–7 minutes per side or until the internal temperature reaches 165°F.

In a medium bowl, combine 1 diced avocado, ¼ cup finely chopped red onion, 2 tablespoons of chopped fresh cilantro, and 1 tablespoon of olive oil. Gently mix until well combined.

On a plate, start with a layer of jasmine rice, slice the grilled chicken and layer it on top, then spoon the avocado mixture over the chicken. Garnish with fresh lime wedges.