Flatten the chicken for even cooking. Place each chicken breast between sheets of parchment and pound gently to about 3/4-inch thickness. This helps it cook evenly and stay juicy.

Make the marinade. In a bowl, combine olive oil, lime juice and zest, garlic, cumin, chili powder or smoked paprika, honey (if using), salt, and pepper. Whisk until smooth.

Marinate the chicken. Add the chicken to a large zip-top bag or shallow dish. Pour in the marinade and coat well. Let it sit for at least 20–30 minutes at room temperature, or up to 4 hours in the fridge.

Mix the mango salsa. In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Add a pinch of salt. Stir gently and taste. Adjust lime or salt to your liking. Chill while you grill.

Heat the grill or grill pan. Preheat to medium-high. Clean and oil the grates to prevent sticking. If using a grill pan, brush it lightly with oil.

Grill the chicken. Shake off excess marinade and place the chicken on the hot grill. Cook 4–6 minutes per side, depending on thickness, until the internal temperature hits 165°F (74°C) and you see good grill marks.

Rest the meat. Transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices settle so the chicken stays moist.

Serve. Slice the chicken against the grain. Spoon the mango salsa over the top. Add extra lime wedges and your choice of sides—rice, tortillas, or a crisp green salad.