In a medium mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined.

Place chicken breasts into a resealable plastic bag; pour marinade over chicken and refrigerate for at least 30 minutes.

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

Heat grill over medium-high heat, oil the grates. Remove chicken from marinade and grill for 6-7 minutes on each side or until cooked.

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

Layer rice on a plate, add grilled chicken slices, and top with avocado mixture.

Serve with lime wedges on the side.