In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper until well combined. Place the chicken in a resealable plastic bag, pour in the marinade, and refrigerate for 30 minutes to 2 hours.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of chicken broth to a boil, then add the rinsed rice. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.

Preheat your grill over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side or until it reaches 165°F. Let the chicken rest before slicing.

In a bowl, combine the diced avocado, red onion, cilantro, and olive oil. Gently mix together until just combined.

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