In a mixing bowl, whisk together the honey, juice, and zest of 2 limes, along with minced garlic, cumin, salt, and pepper to taste. Set aside.

Place the chicken into a resealable zip-top bag and pour the marinade over them. Seal and refrigerate for 30 minutes to 2 hours.

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

Preheat your grill over medium-high heat. Remove the chicken from the marinade, letting excess drip off.

Grill the chicken for 6–7 minutes on each side until it reaches an internal temperature of 165°F. Let it rest before slicing.

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

Layer rice into bowls, top with sliced grilled chicken and avocado mix. Serve with lime wedges on the side.