In a mixing bowl, whisk together the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until smooth. Coat the chicken in the marinade and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil. Add rice, reduce heat, cover, and simmer for about 15 minutes. Fluff with a fork.

Preheat grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side until fully cooked. Let rest for 5 minutes then slice.

In a bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Mix gently until combined.

Assemble the stack by layering jasmine rice on the bottom, placing sliced grilled chicken on top, and spooning the avocado mixture over.

Serve warm with lime wedges on the side and additional chopped cilantro if desired.