In a mixing bowl, whisk together honey, freshly squeezed lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined.

Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for 30 minutes up to 2 hours.

Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with chicken broth, and bring it to a boil.

While the rice is cooking, preheat your grill to medium-high heat.

Remove the marinated chicken from the refrigerator and discard any leftover marinade. Place the chicken on the preheated grill. Cook for 6–7 minutes per side.

While the chicken is grilling, prepare the avocado mix by combining diced avocados, finely chopped red onion, fresh cilantro, and olive oil.

On each plate, layer a generous serving of cooked jasmine rice. Top it with the grilled chicken, sliced into strips, and spoon the creamy avocado mix on top.

Serve your Tangy Honey Lime Chicken & Avocado Rice Stack with lime wedges on the side.