In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk until the honey dissolves and the mixture looks glossy.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.

While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.

Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off before placing it onto the grill.

Grill the chicken for about 6 to 7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and allow to rest for a few minutes before slicing.

In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil. Lightly mix so everything is evenly distributed.

To assemble the stack, layer a serving of rice at the base. Top with sliced chicken and then the avocado mixture.

Serve with lime wedges and additional cilantro for garnish, if desired.