Make the marinade: In a bowl combine honey, lime juice, lime zest, minced garlic, ground cumin, salt and pepper. Add the chicken breasts and coat evenly. Marinate 15–30 minutes (or up to 2 hours in the fridge).

Cook the rice: Rinse the jasmine rice until water runs clear. In a pot, bring 2 cups chicken broth to a boil, add the rice, reduce to a low simmer, cover and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and keep warm.

Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade (reserve glaze) and sear for 4–6 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). During the last 1–2 minutes, pour reserved glaze into the pan to caramelize lightly over the chicken.

Let chicken rest for 5 minutes, then slice into even pieces.

In a small bowl, toss diced avocado, finely chopped red onion, and chopped cilantro with a pinch of salt, a squeeze of lime juice, and a drizzle of olive oil.

On each plate, mound a scoop of jasmine rice, top with sliced honey-lime chicken, then spoon the avocado-onion-cilantro mixture over the chicken. Garnish with lime wedges.