Prepare the marinade: In a medium bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, smoked paprika, salt, pepper, and lime zest until the honey is fully dissolved and the mixture is smooth and glossy. The aroma of garlic and citrus will immediately fill your kitchen.

Marinate the chicken: Place the chicken breasts in the bowl and turn them to coat thoroughly in the marinade. Cover the bowl with cling film and set aside at room temperature for 15 minutes. If you have more time, refrigerate for up to 2 hours, but do not exceed this or the acid from the lime will begin to toughen the meat.

Preheat the grill: Heat your grill or grill pan over medium-high heat for at least 5 minutes. You want it hot enough that a drop of water sizzles and evaporates instantly — this ensures you get those appealing char marks.

Grill the chicken: Using tongs, place the chicken breasts onto the hot grill. You should hear a satisfying sizzle immediately. Cook for 5–6 minutes without moving them. The edges will begin to look opaque and white, and you will see the marinade caramelising into a sticky, golden-brown crust.

Flip and finish: Turn the chicken over with your tongs. The cooked side should have deep grill marks and a rich amber colour. Cook for another 4–6 minutes, until the internal temperature reaches 74°C when checked with a meat thermometer inserted into the thickest part of the breast. The chicken will feel firm to the touch but still have some give.

Rest before serving: Transfer the chicken to a clean plate and tent loosely with foil. Let it rest for 5 minutes. During this time, the juices will redistribute throughout the meat, ensuring every bite is moist and tender. You will notice the surface remains beautifully sticky and glossy.

Garnish and serve: Sprinkle with fresh coriander and serve with lime wedges on the side for an extra squeeze of brightness at the table.