In a mixing bowl, whisk together the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Place the boneless, skinless chicken breasts into a resealable bag and pour the marinade over them. Seal the bag, ensuring the chicken is well-coated, and refrigerate for 30 minutes to 2 hours to allow the flavors to infuse deeply.

While the chicken marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, bring 2 cups of chicken broth to a boil. Add the rinsed rice, stir briefly, cover with a lid, and reduce the heat to a simmer. Cook for about 15 minutes or until the rice has absorbed the broth and steam holes appear on the surface.

Heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and discard any leftover liquid. Grill the chicken for 6-7 minutes on each side, ensuring an internal temperature of 165°F (75°C). Once grilled, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

In a medium bowl, combine the diced avocado, finely chopped red onion, fresh cilantro, and olive oil. Gently toss the ingredients together until evenly mixed, being careful not to mash the avocado.

To assemble your dish, take a generous serving of the fluffy jasmine rice and place it on a dinner plate. Top the rice with slices of the grilled honey lime chicken, ensuring to lay them neatly for a colorful presentation. Spoon the refreshing avocado mix over the chicken to complete your stack.

Garnish your Honey Lime Chicken & Avocado Rice Stack with lime wedges for an extra zesty kick and sprinkle with additional cilantro if desired. Serve immediately while everything is warm and vibrant.