1. Prepare the Chicken: If your chicken breasts are very thick, pound them to an even 1/2-inch thickness. Place chicken breasts between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin.

2. Whisk the Marinade Ingredients: In a medium bowl, combine the honey, fresh lime juice, olive oil, minced garlic, lime zest, salt, and black pepper. Whisk everything together until the ingredients are well combined and the honey is fully dissolved.

3. Marinate the Chicken: Place the prepared chicken breasts in a large zip-top bag or a shallow dish. Pour the honey lime marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally for 2-4 hours. Do not marinate for more than 4 hours.

4. Preheat the Grill: Preheat your outdoor grill to medium-high heat (about 400 F (200 C)). Lightly oil the grill grates to prevent sticking. You can do this by folding a paper towel, dipping it in a little oil, and carefully wiping it over the hot grates using tongs.

5. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off (discard the remaining marinade). Place the chicken breasts on the preheated grill. Cook for 6-9 minutes per side, or until the internal temperature reaches 165 F (74 C) when measured with a meat thermometer at the thickest part of the breast.

6. Rest and Serve: Once cooked, transfer the grilled chicken to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Slice the chicken against the grain, if desired, and garnish with fresh chopped cilantro before serving.