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

Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag securely and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring chicken broth to a boil, add the rinsed rice, cover, reduce heat to low, and simmer for about 15 minutes.

Preheat your grill over medium-high heat. Remove the chicken from the bag, allowing excess marinade to drip off. Grill for 6-7 minutes per side until cooked through.

While the chicken rests, dice the avocado and finely chop the red onion and cilantro. In a bowl, mix them with olive oil.

To assemble the stack, layer fluffy jasmine rice on a plate, followed by sliced grilled chicken and the avocado mixture.

Garnish with fresh lime wedges and extra cilantro if desired.