Prepare the marinade: In a medium bowl, whisk together the honey, lime juice, lime zest, minced garlic, olive oil, soy sauce, cumin, smoked paprika, salt, and pepper until the honey has fully dissolved. The mixture will be a fragrant, amber-coloured liquid with a sharp, citrusy scent.

Marinate the chicken: Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness of about 2cm. This ensures they cook evenly. Transfer the chicken to a shallow dish or a resealable bag, pour over the marinade, and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours. After testing this recipe five times, I finally got it just right — 30 minutes is the sweet spot for flavour without the lime making the meat mealy.

Preheat the grill: Heat your grill or grill pan to medium-high heat (about 200°C). You want it hot enough to create sear marks but not so hot that the honey burns. The grates should be visibly hot but not smoking excessively.

Grill the chicken: Remove the chicken from the marinade, letting any excess drip off. Place the breasts on the clean, oiled grill grates. You should hear an immediate, satisfying sizzle. Cook for 5-6 minutes without moving them — this allows the sugars to caramelise and deep golden-brown marks to form. The edges of the chicken will begin to look opaque and slightly charred.

Flip and baste: Using tongs, flip the chicken. The cooked side should have distinct, dark amber grill marks. Brush the cooked side generously with any remaining marinade. Cook for another 5-6 minutes, until the internal temperature reaches 74°C when measured with a meat thermometer at the thickest part. The chicken will feel firm to the touch and the juices will run clear.

Rest and garnish: Transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every slice is moist and tender. My husband, who's usually picky, asked for seconds! Slice against the grain and arrange on a platter. Garnish with fresh lime wedges and a scattering of chopped coriander for a vibrant, professional finish.