In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Set aside.

Place the chicken in a plastic bag, pour the marinade over, seal, and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water. In a pot, bring chicken broth to a boil, add rice, cover, and cook for about 15 minutes.

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

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

Layer jasmine rice on a plate, add grilled chicken, and top with the avocado mixture.

Garnish with lime wedges and extra cilantro. Serve immediately.