In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk until smooth.

Place chicken breasts in a resealable bag and pour the marinade over. Seal tightly and refrigerate for at least 30 minutes.

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

Preheat your grill over medium-high heat. Grill chicken for 6-7 minutes on each side until internal temperature reaches 165°F.

Dice the avocado, chop red onion and cilantro, and toss with olive oil in a separate bowl.

After grilling, let chicken rest for a few minutes, then slice. Assemble with jasmine rice, chicken, and avocado mixture.

Serve with lime wedges and extra cilantro if desired.