Place the chicken breasts between two pieces of plastic wrap or wax paper and pound to an even thickness with a mallet or a rolling pin.
Mix the olive oil, lime zest, lime juice, jalapeno, cilantro, garlic, honey, cumin, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes or up to overnight.
If you choose to grill: prepare the grill for medium-high heat. Pat chicken breasts dry with paper towels. Coat the chicken with a little bit of olive oil. Wipe the grill grates with a bit of olive oil or coconut oil. Once the grill is hot, cook chicken for 2-3 minutes on each side (over direct medium-high heat), until cooked through and juices run clear.
If you choose to bake: Preheat oven to 350°, place chicken breasts in an oven-proof dish and cook for 25-35 minutes (time will depend on amount and size of breasts). Breasts should be browned on the outside and juices run clear when pierced with a fork.
We love this over cauliflower rice! Garnish with diced avocado and a sprinkle of cilantro.