Flatten the chicken for even cooking. Place each chicken breast between two sheets of parchment and gently pound to an even 1/2–3/4 inch thickness. This helps the chicken cook quickly and stay juicy.

Make the marinade. In a bowl, whisk together 2 tablespoons olive oil, lime zest and juice, garlic, cumin, chili powder or smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and honey if using. Stir in half of the chopped cilantro.

Marinate the chicken. Add the chicken to a zip-top bag or shallow dish and pour in the marinade. Toss to coat. Let it rest for at least 20–30 minutes at room temperature or up to 4 hours in the fridge. The lime perks up the flavor without making the texture mushy.

Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400–425°F). Clean and oil the grates to prevent sticking.

Prep the avocado-tomato topping. In a small bowl, combine the avocado, tomatoes, red onion, a pinch of salt and pepper, remaining 1 tablespoon olive oil, a squeeze of lime juice, and the rest of the cilantro. Gently toss so the avocado stays in chunks. Set aside.

Grill the chicken. Remove the chicken from the marinade, letting excess drip off. Grill for 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Avoid pressing down on the chicken, which squeezes out juices.

Rest the chicken. Transfer to a plate and let it rest for 5 minutes. This keeps it tender and juicy.

Top and serve. Spoon the avocado-tomato mixture over the chicken. Add optional extras like cotija, jalapeño, or a drizzle of hot sauce. Serve with your favorite sides.