Marinate the Chicken:

• In a small bowl, whisk honey, lime juice, lime zest, olive oil, garlic, cumin, smoked paprika, salt, and pepper.

• Place chicken in a shallow dish or resealable bag. Pour marinade over the chicken and coat well.

• Marinate for at least 30 minutes, or up to 12 hours in the fridge.

Make the Mango Salsa:

• In a medium bowl, combine diced mango, red onion, jalapeño (if using), and cilantro.

• Squeeze lime juice over the mixture and season with salt and pepper.

• Stir well and let sit 10-15 minutes for flavors to meld.

Cook the Chicken:

Grilling:

• Preheat grill to medium-high.

• Grill chicken 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).

• Let rest 5 minutes before slicing.

Pan-Searing:

• Heat 1 tbsp olive oil in a skillet over medium-high.

• Cook chicken 5-7 minutes per side, until cooked through. Rest before slicing.

Baking:

• Preheat oven to 400°F (200°C).

• Place chicken in baking dish and bake 20-25 minutes or until fully cooked. Let rest before slicing.

Assemble and Serve:

• Slice chicken. Serve over rice, quinoa, salad, or tortillas.

• Top generously with mango salsa and lime wedges. Enjoy!