Let’s dive into the cooking process. This recipe is as straightforward as they come—perfect for a busy weekday night.

1. In a small bowl, whisk together lime juice, olive oil, honey, garlic, cumin, cilantro, salt, and pepper. Pour this marinade over the chicken breasts in a shallow dish, ensuring they are fully coated. Let it marinate for at least 30 minutes.
2. While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents it from becoming too sticky.
3. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the jasmine rice, cover, and reduce the heat to low. Simmer for 15 minutes or until the rice is tender and fragrant.
4. Heat a large skillet over medium-high heat. Add a bit of olive oil and cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. The chicken should be golden brown and slightly charred for that extra flavor.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
6. To serve, place a generous scoop of jasmine rice on each plate, top with slices of chicken, and garnish with avocado slices.

Cooking tip from my kitchen: If you’re short on time, marinating the chicken for even 15 minutes can still impart a lot of flavors.