In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well blended. Place chicken into a resealable bag, pour marinade over, seal tightly, and refrigerate for at least 30 minutes.

While the chicken marinates, rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil. Add rice, cover, and simmer for 15 minutes until tender.

Preheat grill to medium-high heat. Grill chicken for 6-7 minutes on each side, until juices run clear and internal temperature reaches 165°F. Let it rest before slicing.

In a mixing bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Gently toss to mix without mashing the avocado.

Layer fluffy jasmine rice on each plate, top with sliced grilled chicken, and add the avocado mixture. Garnish with lime wedges before serving.