In a small food processor; combine oil, lime juice, garlic, cilantro, salt, pepper, cumin, and honey for the marinade.

Add the chicken to a ziplock bag or a baking dish. Pour half of the marinade over it, mixing to ensure the chicken has marinade on both sides. Allow it to marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the chicken either on the grill, in a skillet, or bake it in the oven (see all instructions below). While the chicken is cooking, whisk the leftover sauce and cornstarch slurry together.

In the Skillet: (my preferred method) Set a large non-stick or skillet pan over medium heat. Add 1 tsp oil and sauté chicken in a single layer for 7-8 minutes per side until browned and cooked through*, depending on the thickness of your chicken. If your chicken is very thick, cover the chicken with a lid after you flip it. Be sure to check the internal temperature is at 165º. Pour in the leftover marinade with the slurry to the pan, let it simmer a few minutes to thicken. Take it off the heat and let it all rest with the chicken with the pan. To Grill: Preheat the grill to medium heat. Grill the chicken for 7-8 minutes per side, turning often, depending on thickness, or until cooked through*. Brush the chicken with excess sauce often throughout the cook. To Bake: Preheat the oven to 375°F. Place the chicken breast on a lined baking sheet or in a large casserole dish. Bake uncovered for about 18-20 minutes or until cooked through. At about 15 minutes in, add the other half of the marinade with the cornstarch slurry mixed in into the baking dish and let it cook the rest of the way and thicken.