In a mixing bowl, combine honey, the juice and zest of limes, minced garlic, and ground cumin. Add salt and pepper to taste and whisk until glossy.

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

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

Preheat grill over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side until cooked through.

Let the chicken rest for a few minutes before slicing.

In a bowl, combine diced avocado, chopped red onion, and cilantro. Drizzle with olive oil and mix gently.

To assemble, place rice as the base, top with grilled chicken slices, and add the avocado mixture on top.

Serve immediately with lime wedges on the side.