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

This mixture should be smooth and slightly thickened.

Place chicken breasts into a resealable bag or shallow dish and pour marinade over it. Ensure thorough coating.

Refrigerate for 30 minutes to 2 hours.

Rinse jasmine rice under cold water. In a saucepan, bring chicken broth to a boil.

Add rinsed rice, cover, and simmer on low heat for about 15 minutes or until liquid is absorbed.

Fluff with a fork.

Preheat grill to medium-high heat. Remove chicken from marinade.

Let excess marinade drip off.

Place chicken on grill and cook for 6-7 minutes on each side.

Ensure internal temperature reaches 165°F (75°C) and let rest for 5 minutes.

In a bowl, combine diced avocado, red onion, cilantro, and olive oil. Gently toss until coated.

Layer cooked jasmine rice on the bottom of your serving dish.

Slice grilled chicken and place atop the rice, followed by spoonfuls of avocado mixture.

Garnish with lime wedges and additional chopped cilantro, allowing everyone to customize their flavor.