Prepare the Marinade by whisking together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until glossy.

Place chicken breasts in a resealable bag or dish, pour marinade over, seal, and refrigerate for 30 minutes to 2 hours.

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

Preheat grill or grill pan over medium-high heat for 5 minutes.

Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F (75°C).

In a bowl, combine diced avocado, red onion, cilantro, and olive oil, mixing gently.

Assemble the stack: Layer rice, grilled chicken, and avocado mixture.

Serve with lime wedges on the side for individual tang adjustment.