Prepare the marinade by whisking together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until smooth.

Marinate the chicken in the marinade for at least 30 minutes or up to 2 hours.

Rinse jasmine rice under cold water until water runs clear, then combine with chicken broth in a pot and bring to boil.

Once boiling, reduce heat, cover, and simmer for 15 minutes until rice is tender.

Preheat the grill to medium-high heat and grill the marinated chicken for 6-7 minutes per side until cooked through.

While chicken rests, prepare the avocado mixture by combining diced avocado, red onion, cilantro, and olive oil.

Assemble the stack by starting with rice, then adding chicken slices, followed by the avocado mixture.

Serve with lime wedges on the side.