Prepare the Marinade: In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined.

Marinate the Chicken: Place the chicken breasts in a resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes.

Cook the Jasmine Rice: Rinse jasmine rice under cold water. In a saucepan, bring chicken broth to a boil, add rice, cover, reduce heat, and simmer for about 15 minutes.

Preheat the Grill: Preheat your grill to medium-high heat, around 375°F (190°C). Ensure the grill grates are clean and lightly oiled.

Grill the Chicken: Remove chicken from the fridge, let it come to room temperature, and grill for 6-7 minutes on each side or until internal temperature reaches 165°F (75°C).

Let the Chicken Rest: Transfer the chicken to a cutting board and let it rest for about 5 minutes.

Prepare the Avocado Mix: In a bowl, combine diced avocado, finely chopped red onion, chopped cilantro, and olive oil, gently toss to mix.

Assemble the Stack: In a serving plate, place a portion of jasmine rice, layer with sliced grilled chicken, and a scoop of avocado mixture.

Serve and Garnish: Finish with lime wedges on the side.