In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Coat the chicken breasts with the marinade and refrigerate for 30 minutes to 2 hours.

Rinse the jasmine rice under cold water. In a saucepan, combine the rinsed rice and chicken broth, bring to a boil, reduce heat, cover, and simmer for about 15 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until cooked through and reaching an internal temperature of 165°F.

While the chicken grills, mix diced avocados, chopped red onion, fresh cilantro, and olive oil in a bowl. Gently toss until combined.

To assemble, place a layer of jasmine rice on a plate, top with sliced grilled chicken, and finish with the avocado mix. Serve with lime wedges.