In a medium bowl, whisk together honey, the juice and zest of two limes, minced garlic, ground cumin, and salt and pepper to taste.

Place the chicken breasts into a resealable plastic bag, pour the marinade over, seal bag, and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water until clear, then combine with chicken broth in a saucepan, adding a pinch of salt. Bring to boil, then simmer covered for 15 minutes.

Preheat your grill. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest before slicing.

Combine diced avocados, red onion, cilantro, and olive oil in a bowl. Season with salt and pepper, and gently mix.

Assemble the dish by layering jasmine rice, grilled chicken slices, and avocado mixture. Serve with lime wedges.