Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally or gently pound them to an even thickness so they cook more evenly.

1. Prepare the honey lime marinade.In a small bowl, whisk together the honey, lime juice, lime zest, minced garlic, soy sauce, olive oil, and chili flakes if using. Stir until the honey is well incorporated.
2. Season the chicken.Sprinkle the chicken breasts with paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasonings over both sides to coat evenly.
3. Marinate the chicken.Place the chicken in a shallow dish or a resealable bag. Pour about two-thirds of the honey lime mixture over the chicken, reserving the remaining portion separately for the sauce. Refrigerate for 20–30 minutes for extra flavor. Avoid marinating for too long because the lime juice can affect the texture of the chicken.
4. Heat the skillet.Add the olive oil to a large skillet over medium heat. Once hot, remove the chicken from the marinade, letting excess liquid drip off, and place the chicken in the skillet. Discard the used marinade.
5. Cook until golden.Sauté the chicken for about 5–7 minutes on the first side, depending on thickness. Flip and cook for another 5–7 minutes, or until the thickest part reaches 165°F (74°C).
6. Make the glaze.During the final few minutes of cooking, pour the reserved, unused honey lime mixture into a separate small saucepan. Bring it to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until slightly thickened. If needed, simmer a little longer until glossy. Do not use the marinade that touched raw chicken unless it has been thoroughly boiled.
7. Glaze the chicken.Brush the cooked chicken with the warm honey lime glaze. Let it cook for another 30–60 seconds, turning carefully to coat both sides. Keep the heat moderate because honey can burn quickly.
8. Rest and serve.Transfer the chicken to a plate and let it rest for 5 minutes. Drizzle with any remaining glaze, then garnish with fresh cilantro and lime wedges. Serve warm with rice, roasted potatoes, or a crisp green salad.