In a mixing bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper until well combined. Place the boneless, skinless chicken breasts in a resealable plastic bag or dish, pouring the marinade over them. Ensure the chicken is fully coated, then refrigerate for at least 30 minutes—up to 12 hours for deeper flavor absorption.

While the chicken is marinating, prepare the refreshing mango salsa. In a medium bowl, combine diced ripe mango, finely chopped red onion, jalapeño (if desired), and fresh cilantro. Squeeze lime juice over the mixture and season with salt and pepper to taste. Allow the salsa to rest for 10-15 minutes at room temperature, which helps the flavors to meld beautifully.

Depending on your preference, cook the marinated chicken using one of these methods: For grilling, preheat the grill to medium-high heat and cook the chicken for 5-6 minutes on each side, until it reaches an internal temperature of 165°F (75°C). For pan-searing, heat a tablespoon of olive oil in a skillet, cooking the chicken for 5-7 minutes per side until fully cooked and golden brown. Alternatively, for baking, preheat your oven to 400°F (200°C) and bake the chicken for 20-25 minutes.

Once the chicken is thoroughly cooked, let it rest for a few minutes before slicing it into strips. Serve the sliced Honey Lime Chicken over a bed of cooked rice, quinoa, or fresh salad greens, and generously top with the vibrant mango salsa. Add lime wedges on the side for an extra burst of flavor.