1. In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, garlic powder, cumin, smoked paprika, salt, black pepper, and honey (if using) to create a marinade.
2. Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
3. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
5. Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before serving. This step is crucial as it allows the juices to redistribute, ensuring a moist and flavorful bite.

From my years in the kitchen, I’ve learned that patience is your best ally. Letting the chicken rest might test your willpower, but it’s worth the wait!