In a mixing bowl, whisk together the honey, juice and zest of two limes, minced garlic, ground cumin, and a pinch of salt and pepper until smooth and well combined.

Place the boneless, skinless chicken breasts in a resealable bag or shallow dish. Pour the prepared marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or up to 2 hours.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of chicken broth to a rolling boil. Add the rinsed rice, cover with a lid, and reduce the heat to low. Let it simmer for about 15 minutes or until the liquid is fully absorbed.

Preheat your grill to medium-high heat, around 375°F (190°C). Remove the chicken from the marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing.

In a mixing bowl, combine the diced avocado, finely chopped red onion, chopped cilantro, and a drizzle of olive oil. Gently mix until all ingredients are well combined.

To assemble your Honey Lime Chicken & Avocado Rice Stack, layer a portion of the jasmine rice on a plate, followed by sliced grilled chicken and the creamy avocado mixture.

Garnish with lime wedges and fresh cilantro if desired.