In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until uniform. Marinate chicken in the mixture for 30 minutes to 2 hours.

Rinse jasmine rice under cold water until clear. Boil chicken broth in a saucepan, add rice, cover, reduce heat, and simmer for 15 minutes.

Preheat grill to medium-high. Grill marinated chicken for 6-7 minutes on each side, until cooked through. Let rest and slice.

In a bowl, mix diced avocado, red onion, cilantro, and olive oil until combined but not mashed.

In a serving dish, layer rice, add sliced chicken, and finish with the creamy avocado mixture on top.

Garnish with lime wedges and serve warm.