In a medium saucepan, bring chicken broth to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

In a small bowl, whisk together lime juice, cilantro, minced garlic, olive oil, cumin, salt, and pepper to create the marinade.

Place chicken breasts in a shallow dish and coat with half of the prepared marinade; let rest for 15 minutes.

Heat a large non-stick skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side, ensuring the internal temperature reaches 165 degrees Fahrenheit.

Remove chicken from the skillet and allow it to rest for 5 minutes before slicing into uniform strips.

Fluff the cooked jasmine rice with a fork. Serve the sliced chicken over a bed of rice, garnish with avocado slices, and drizzle with the remaining reserved marinade.