Prepare the marinade: In a bowl, whisk together honey, lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper until well combined.
Marinate the chicken: Place chicken breasts in a glass dish or zip-lock bag. Pour marinade over chicken, ensuring all pieces are coated. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
Make the mango salsa: In a medium bowl, combine diced mango, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Mix gently and set aside to let flavors meld.
Preheat cooking surface: Heat grill to medium-high heat, or preheat oven to 425°F, or heat a large skillet over medium-high heat with 1 tablespoon oil.
Cook the chicken: Remove chicken from marinade and cook using your preferred method:Grilling: 6-7 minutes per sideBaking: 20-25 minutesPan-searing: 6-8 minutes per side
Check for doneness: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
Rest the chicken: Let chicken rest for 5 minutes after cooking to allow juices to redistribute.
Serve: Slice chicken if desired and serve topped with fresh mango salsa. Garnish with lime wedges and extra cilantro.
