Whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a mixing bowl until the honey fully dissolves and the marinade looks smooth and glossy, about 1 minute.

Place chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, and seal or cover tightly. Refrigerate for at least 30 minutes, but preferably for 2 hours for best flavor.

Rinse jasmine rice under cold water until the water runs clear. Bring chicken broth to a rolling boil in a medium saucepan, add the rinsed rice, cover with a tight-fitting lid, and reduce heat to low. Simmer for 15 minutes without lifting the lid, then remove from heat and let stand covered for 5 minutes.

Preheat grill or stovetop grill pan over medium-high heat for about 5 minutes until very hot. Remove chicken from marinade, letting excess drip off, and place on the grill. Discard used marinade.

Grill chicken for 6-7 minutes per side without moving it, until it reaches an internal temperature of 165°F and has golden-brown grill marks. The chicken should feel firm and juices should run clear. Remove from heat and let rest for 5 minutes before slicing against the grain.

While chicken rests, dice avocado and gently combine it with red onion, cilantro, and olive oil in a bowl, using a light touch to keep the avocado pieces intact.

To assemble, place about 3/4 cup of rice on each plate, top with sliced chicken arranged in a fan pattern, and finish with a spoonful of the avocado mixture. Serve with lime wedges on the side.