Whisk the marinade: In a medium bowl combine fresh lime juice, lime zest, olive oil, honey, minced garlic, smoked paprika, cumin, salt, and pepper. You should smell a bright, citrusy aroma with a gentle sweet backbone.

Marinate the chicken: Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Massage the liquid into the meat so it clings like a citrus hug. Cover and refrigerate for 20–30 minutes, or up to 4 hours for more depth.

Heat the pan: Warm a large skillet over medium-high heat and add a tablespoon of oil. When the oil shimmers, it’s ready — it will smell faintly nutty and warm.

Sear the chicken: Remove chicken from the marinade (discard remaining marinade). Place breasts in the pan and cook 4–6 minutes per side, depending on thickness, until a golden crust forms and the internal temperature reads 165°F (74°C). The lime will caramelize slightly on the surface, releasing a tangy, almost candied scent.

Rest and garnish: Transfer the chicken to a plate and rest for 5 minutes so juices redistribute. Finish with chopped cilantro and a squeeze of fresh lime.

Serve: Slice against the grain and arrange on a platter with lime wedges.