In a mixing bowl, whisk together the juice of limes, honey, soy sauce, minced garlic, salt, and pepper. Coat the chicken breasts in this marinade, cover and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side or until cooked through and juices run clear.

Rinse jasmine rice under cold water until water runs clear. Combine with water in a saucepan and bring to a boil. Reduce heat, cover, and cook for about 15 minutes or until fluffy.

Halve the ripe avocados, remove the pit, and scoop the flesh into a bowl. Add lime juice and chopped cilantro, then mash until creamy yet slightly chunky.

On each plate, start with a base of jasmine rice, layer with the creamy avocado mixture, then top with sliced grilled chicken. Optionally sprinkle with more cilantro.