In a medium bowl, whisk together honey, the juice and zest of lime, minced garlic, ground cumin, along with salt and pepper to taste.

Coat chicken breasts in the honey lime marinade, cover with plastic wrap, and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water, then bring chicken broth to a boil in a saucepan. Stir in rice, lower heat, cover, and simmer for about 15 minutes.

Preheat grill over medium-high heat and grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.

While the chicken rests, dice avocados, mix in red onion, cilantro, and olive oil, being careful not to mash the avocado.

In a serving platter, layer jasmine rice, grilled chicken, and avocado mixture to create the Chicken & Avocado Rice Stack.

Garnish with lime wedges and additional cilantro before serving.