In a medium bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a luscious marinade. Add the chicken breasts, ensuring they’re well-coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, rinse 1 cup of jasmine rice under cold water to remove excess starch, promoting fluffiness. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth for extra depth of flavor. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until tender.

Preheat your grill or grill pan to medium-high heat for about 5 minutes. Place the marinated chicken breasts on the hot grill, cooking them for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

Once grilled, transfer the chicken to a cutting board and let it rest for 5 minutes to retain its juices.

While the chicken is resting, dice 1 ripe avocado into small cubes. In a mixing bowl, add the diced avocado along with finely chopped red onion and fresh cilantro. Gently toss the mixture together.

To create your Honey Lime Chicken Avocado Rice Stack, start by spooning a generous layer of the fluffy jasmine rice onto a plate. Top the rice with sliced grilled chicken, spread the avocado mix over the chicken, and finish with an extra squeeze of lime.

Serve with lime wedges on the side for an added burst of freshness and enjoy your delicious meal.