In a medium bowl, whisk together honey, fresh lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Place the chicken in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil, add the rinsed rice, cover, and reduce heat to low. Simmer for 15 minutes until the liquid is absorbed.

Preheat your grill. Remove the chicken from marinade and grill for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Transfer to a cutting board and let rest.

Combine diced avocado, red onion, cilantro, and olive oil in a medium bowl. Gently toss until combined.

To assemble, start with a layer of rice on a plate. Slice grilled chicken and arrange on top of rice, spoon avocado mixture over chicken, and serve with lime wedges.