In a medium bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper. Place the chicken in a resealable bag with the marinade, ensuring each piece is coated. Marinate in the fridge for 30 minutes up to 2 hours.

Rinse jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil, add rinsed rice, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

Preheat grill to medium-high heat. Grill marinated chicken for 6-7 minutes on each side until cooked through and internal temperature reaches 165°F.

In a bowl, mix diced avocado, red onion, cilantro, and olive oil until evenly combined.

On plates, layer jasmine rice as the base, top with sliced grilled chicken, add avocado mix, and garnish with lime wedges.