Make the marinade. In a large bowl, whisk together lime zest, lime juice, olive oil, garlic, cilantro, honey, cumin, chili powder, red pepper flakes, salt, and pepper until well combined.

Prep the chicken. Pat chicken dry with paper towels. If using breasts, pound to an even thickness for faster, more even cooking. Add the chicken to the bowl and toss to coat well.

Marinate. Cover and refrigerate for at least 20–30 minutes, ideally 1–2 hours. Do not exceed 6 hours because the lime juice can make the chicken mealy.

Choose your cooking method. Stovetop: Heat a large skillet over medium-high. Add a drizzle of oil and cook chicken 5–7 minutes per side (thighs may take longer) until internal temp reaches 165°F/74°C.

Grill: Preheat to medium-high. Oil the grates and grill 5–7 minutes per side, flipping once, until done.

Oven: Bake at 425°F/220°C on a sheet pan for 16–22 minutes depending on thickness. Broil for 1–2 minutes at the end for extra color.

Rest and garnish. Let the chicken rest 5 minutes to keep juices in. Slice and finish with extra lime and cilantro. Taste and add a pinch of salt if needed.

Serve. Great with rice, quinoa, tortilla wraps, corn, black beans, or a simple green salad.