Whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a mixing bowl until the honey is fully dissolved and the marinade looks glossy.

Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, coat evenly, seal or cover, and refrigerate for at least 30 minutes, up to 2 hours.

Rinse jasmine rice until water runs clear. Bring chicken broth to a boil in a saucepan, add rice, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.

Preheat grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and let excess drip off before placing on the grill.

Grill chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (75°C) and edges are golden and caramelized. Rest for 5 minutes before slicing.

Gently toss diced avocado, red onion, cilantro, and olive oil together in a small bowl, handling lightly to keep avocado pieces intact.

Assemble stacks with jasmine rice as the base, sliced grilled chicken on top, then a generous spoonful of avocado mixture. Serve with lime wedges on the side.