In a medium mixing bowl, whisk together the honey, juice and zest of 2 limes, minced garlic, ground cumin, salt, and pepper until well combined.

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

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

Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes per side until cooked through.

Let the chicken rest for 5 minutes on a cutting board.

Combine diced avocado, red onion, cilantro, and olive oil in a bowl, and toss gently.

Assemble the dish with a scoop of rice, sliced chicken, and the avocado mixture on top.

Garnish with lime wedges and serve immediately.