1. Prepare the Crust:

1. In a bowl, whisk together honey, lime juice, soy sauce, and minced garlic. Add chicken breasts, coat well, and marinate for at least 15 minutes.
2. Rinse jasmine rice under cold water. In a saucepan, heat olive oil over medium heat, add rice and stir for 1 minute. Add chicken broth, bring to a boil, then reduce to low, cover and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. While rice cooks, heat about 1/2 inch of vegetable oil in a small skillet over medium heat. Fry sliced shallots in batches until golden and crispy (about 2-3 minutes). Drain on paper towels and season lightly with salt.
4. Grill or pan-sear the marinated chicken breasts in a skillet over medium-high heat for 5-6 minutes per side, or until cooked through. Let rest for a few minutes, then slice against the grain.
5. To make avocado roses, halve and pit the avocados. Thinly slice each half lengthwise, keeping slices together. Gently fan out the slices and roll into a rose shape. Squeeze a little lime juice over to prevent browning.
6. To assemble the stack: Place a generous portion of rice on each plate. Layer with sliced honey lime chicken. Top with avocado roses and a sprinkling of crispy shallots. Garnish with fresh cilantro if desired.