In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts and coat them well with the marinade.

Cover and let it marinate for at least 30 minutes to absorb the flavors.

Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, bring chicken broth to a boil, then add the rinsed rice. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Remove from heat and let it rest covered for 5 minutes.

Heat olive oil in a skillet over medium heat.

Remove chicken breasts from marinade, letting excess drip off. Cook chicken for about 6-7 minutes on each side or until cooked through and nicely browned.

Remove from skillet and let rest for 5 minutes before slicing.

Finely dice the avocado and red onion. Chop fresh cilantro.

Gently combine them in a small bowl to mix flavors.

On each serving plate, place a scoop of jasmine rice as the base.

Layer sliced chicken breasts on top of the rice, then add a generous spoonful of the avocado, onion, and cilantro mixture over the chicken.

Serve with lime wedges for extra zest.