# Directions:
01 - Whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper in a bowl until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over the chicken, seal, and refrigerate for 2 hours (minimum 30 minutes if time is limited).
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a pot. Add rice, cover, reduce heat to low, and simmer for 15 minutes or until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes before slicing.
05 - In a bowl, gently combine diced avocado, chopped red onion, cilantro, and olive oil. Season with a pinch of salt if desired.
06 - On each plate, layer a portion of rice, top with grilled chicken slices, and spoon over the avocado mixture.
07 - Finish each stack with a fresh lime wedge and serve immediately.
