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

Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the prepared marinade over them. Seal the bag and refrigerate for at least 30 minutes.

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

Preheat the Grill: Preheat grill to medium-high heat, around 400°F (200°C). Remove chicken from marinade.

Grill the Chicken: Cook chicken on the grill for 6-7 minutes on one side, then flip and cook for another 6-7 minutes until it reaches an internal temperature of 165°F (75°C).

Make the Avocado Mixture: Combine diced avocado, red onion, cilantro, and olive oil in a mixing bowl, being careful not to mash the avocado.

Assemble the Stack: Layer rice as the base, top with sliced grilled chicken, then spoon the avocado mixture over it.

Serve and Garnish: Serve with lime wedges on the side and garnish with additional chopped cilantro if desired.