In a medium bowl, whisk together ¼ cup honey, the juice and zest of 2 limes, 2 minced garlic cloves, 1 teaspoon ground cumin, and a pinch of salt and pepper.

Place 4 boneless, skinless chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken.

While the chicken marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear.

In a saucepan, bring 1¾ cups of chicken broth to a boil. Add the rinsed jasmine rice and cover.

Preheat your grill to medium-high heat, and grill the marinated chicken, cooking each side for 6-7 minutes.

In a bowl, combine 1 diced avocado, ¼ cup finely chopped red onion, ¼ cup chopped cilantro, and a splash of olive oil.

Start layering the fluffy jasmine rice, followed by sliced grilled chicken, then the avocado mix.

Garnish each plate with lime wedges and a sprinkle of extra cilantro before serving.