In a shallow dish, whisk together the honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper. Place the chicken breasts in the marinade for at least 10 minutes.

Rinse the jasmine rice under cold water until clear. Combine with chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.

Heat olive oil in a large skillet over medium-high heat. Remove the marinated chicken and cook for 6-7 minutes on each side until golden brown and cooked through.

Add reserved marinade to the skillet and bring to a boil. Allow to bubble for 2-3 minutes until it thickens into a glaze.

In a mixing bowl, combine diced avocado, red onion, cilantro, lime juice, and a pinch of salt. Mix gently to avoid mashing the avocado.

To assemble, layer rice into a cylinder, top with avocado salsa, add chicken slices, and drizzle with thickened glaze. Garnish with lime wedges and cilantro.