Whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper in a bowl until well combined. Place chicken breasts in a resealable bag, pour the marinade over them, seal, and massage gently to coat evenly. Refrigerate for 30 minutes to 2 hours for best results.

Rinse jasmine rice under cold running water until the water runs clear. In a pot, bring chicken broth to a boil, add rice, reduce heat to low, cover tightly with lid, and simmer for 15 minutes until tender and all liquid is absorbed.

Preheat grill to medium-high heat (about 375-400°F). Remove chicken from marinade and place on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

While chicken rests, gently combine diced avocado, finely chopped red onion, fresh cilantro, and olive oil in a bowl. Toss carefully to avoid mashing the avocado.

To assemble, place a generous scoop of fluffy rice at the base of each plate. Top with sliced grilled chicken, then spoon the fresh avocado mixture over the top. Garnish with lime wedges and extra cilantro if desired.