Make Marinade: Whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a mixing bowl. This takes about 5 minutes.

Marinate Chicken: Transfer chicken to a resealable bag, pour the marinade over, seal tightly, and refrigerate for at least 30 minutes or up to 2 hours.

Prepare Rice: Rinse jasmine rice until clear. Boil chicken broth, add rice, reduce heat, cover, and simmer for about 15 minutes until tender.

Grill Chicken: Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side until the internal temperature reaches 165°F.

Make Avocado Mix: Combine diced avocado, red onion, cilantro, and olive oil in a bowl. Toss gently until well mixed.

Assemble Stack: Layer cooked rice, add grilled chicken slices, then top with avocado mixture to create the stack.

Serve: Garnish with lime wedges and additional chopped cilantro before serving.