1-Trim and slice the chicken breasts in half widthwise, then pound to even thickness for quick and even cooking.

2-In a small bowl, whisk together olive oil, lime zest, lime juice, garlic, honey, paprika, chili powder, cumin, salt, and pepper; reserve 3 tablespoons of this marinade for later use.

3-Place the chicken in a resealable bag or shallow dish, add the remaining marinade, coat evenly, and refrigerate for 30 minutes to 2-3 hours to let the flavors soak in.

4-Preheat grill or grill pan to medium-high, around 400°F, and oil the grates with vegetable oil to prevent sticking.

5-Remove chicken from marinade, discard the used marinade, and grill for 4-6 minutes per side until it reaches an internal temperature of 160°F, basting with the reserved marinade after flipping for extra taste.

6-Cover the grilled chicken with foil and let it rest for 5 minutes before slicing or dicing; drizzle with the remaining reserved marinade to finish.

7-In a large bowl, gently toss diced mango, jalapeño, red onion, cilantro, lime juice, cumin, salt, and pepper to create the salsa; adjust seasoning as needed for the perfect balance.

8-Serve the grilled chicken over rice, quinoa, or couscous, topped with mango salsa and avocado slices; add more lime juice if you want an extra zing.