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

Marinate the Chicken: Place chicken breasts in a bag or dish and pour the marinade over. Marinate in the refrigerator for 30 minutes to 2 hours.

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

Grill the Chicken: Preheat grill over medium-high heat, remove chicken from marinade, grill for 6-7 minutes per side until cooked through. Let rest.

Prepare the Avocado Topping: In a bowl, dice avocado, add red onion, cilantro, drizzle with olive oil, and mix gently.

Assemble the Stack: On each plate, layer jasmine rice, grilled chicken, and avocado topping.

Serve with Lime Wedges: Garnish each plate with lime wedges for extra flavor.