In a medium size bowl, stir together 2 tablespoons of olive oil, lime juice, lime zest, honey, chipotle chili and garlic powders, cumin, cilantro and salt until well combined. Reserve 1/3 cup of the marinade.
Add chicken breasts to a glass baking dish or gallon size zip top bag. Pour marinade over chicken breasts and transfer to the refrigerator to marinate for at least 30 minutes, but no longer than 1 hour. (See Note 2)
Add remaining tablespoon of oil to hot skillet. Cook chicken for 1-2 minutes or until golden brown on medium-high. Baste with marinade, then turn and cook the other side for 1-2 minutes. Baste again, cover and cook on low for 10 minutes (and discard any remaining marinade). Transfer to plate, cover loosely with foil to keep warm until serving.
Slice to top salads or in tacos or keep whole and serve with a side dish or in a sandwich. Spoon reserved marinade over at time of serving.
If chicken breasts are very large, slice each breast horizontally to make two pieces. Feel free to use boneless skinless thighs if desired.
I find that after 1 hour of marinating, the chicken starts to develop a “skin” due to the citrus juice slowly “cooking” it. Some people marinate for 2-4 hours, but it’s up to you. With the marinade to baste while cooking and the reserved to spoon on top after, the flavors are definitely there.