1. In a medium bowl, whisk together the lime juice, olive oil, cilantro, minced garlic, cumin, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.
3. While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
4. In a medium saucepan, combine the rinsed rice and chicken broth (or water). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
5. While the rice is resting, heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken has beautiful grill marks.
6. Once cooked, let the chicken rest for a few minutes before slicing it. This helps keep it juicy.
7. To serve, fluff the jasmine rice with a fork and divide it among plates. Top with sliced chicken, avocado, and cherry tomatoes, if using. Garnish with extra cilantro for a fresh touch.

As you go through these steps, take a moment to enjoy the aromas wafting through your kitchen. It’s a reminder of why we cook—each smell evokes memories, much like the times I spent in my grandmother’s kitchen, where the air was always filled with love and laughter.