Whisk honey, lime juice, zest, garlic, cumin, paprika, 1/2 tsp salt, pepper, and olive oil until smooth.
Marinate chicken in the mixture for 30 minutes to 4 hours in the fridge.
Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice.
Rinse jasmine rice. Bring broth and remaining salt to a boil. Add rice, cover, reduce to low, and simmer 15 minutes. Remove from heat and steam 10 minutes.
Assemble by molding rice onto each plate. Layer sliced chicken on top, then arrange avocado slices.
Garnish with cilantro and serve with lime wedges.
