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

Place the chicken breasts into a shallow dish or resealable bag. Pour the marinade over the chicken and refrigerate for at least 30 minutes.

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

Preheat your grill to medium-high heat. Grill marinated chicken for 6-7 minutes per side until cooked through.

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

Layer cooked jasmine rice on plates, followed by sliced chicken and avocado mixture.

Garnish with lime wedges and serve.