Prep the chicken. Pat the chicken dry with paper towels. If the breasts are thick, slice them horizontally into cutlets or gently pound to even thickness for faster, even cooking.

Make the seasoning. In a small bowl, combine salt, pepper, cumin, paprika, and red pepper flakes (if using). Sprinkle this evenly over both sides of the chicken.

Mix the marinade. In another bowl, whisk together 1 tablespoon olive oil, the zest of 1 lime, the juice of both limes, minced garlic, and honey. Pour over the chicken and toss to coat. Let it rest 15–30 minutes at room temperature, or up to 4 hours in the fridge.

Preheat your pan. Heat a large nonstick or stainless skillet over medium-high heat. Add 1 teaspoon olive oil if your pan needs it.

Cook the chicken. Shake off excess marinade and lay the chicken in the hot pan in a single layer. Cook 3–4 minutes per side for cutlets (longer for thicker pieces) until golden and the internal temperature reaches 165°F (74°C).

Build a quick pan sauce. Reduce heat to medium. Pour in the chicken broth and the leftover marinade from the bowl. Let it simmer 2–3 minutes, stirring and scraping up browned bits. The sauce should reduce slightly and smell tangy and garlicky.

Finish and rest. Return the chicken to the pan and spoon sauce over it for 30–60 seconds. Remove from heat and let the chicken rest for 3–5 minutes so it stays juicy.

Garnish and serve. Sprinkle with chopped cilantro or parsley and serve with lime wedges. Pair with steamed veggies, a light salad, or cauliflower rice for a low-calorie plate.