1. In a bowl, whisk together the lime juice, olive oil, garlic, cumin, salt, and pepper. Add the chicken breasts, coating them thoroughly. Let them marinate for at least 30 minutes to soak in the flavors.
2. While the chicken marinates, rinse the jasmine rice in cold water until the water runs clear. This step is crucial for achieving that perfect fluffy texture.
3. In a saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
4. Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. I can still hear my abuela reminding me, “Cook with your senses, Sofia. Listen for the sizzle!”
5. Once the chicken is done, let it rest for a few minutes before slicing it to retain its juices.
6. To serve, plate the jasmine rice, top with the sliced chicken, and garnish generously with chopped cilantro and slices of fresh avocado. Add lime wedges on the side for an extra zing.

The simplicity of this recipe allows the ingredients to shine, making it a true testament to the beauty of uncomplicated cooking.