Zesty Mango-Lime Grilled Chicken

Clean the chicken breasts and trim off any fat. Slice large breasts into half widthwise and gently pound them into even thickness.

In a small bowl, whisk together olive oil, 1/4 cup lime juice, honey, minced garlic, paprika, chili powder, 2.5 tsp ground cumin, salt, and pepper. Reserve 3 tablespoons of the marinade in the refrigerator.

Place chicken breasts in a sealable plastic bag and pour the remaining marinade over them. Knead the bag to coat the chicken evenly, and refrigerate for at least 30 minutes, or up to 6 hours.

Preheat a grill or grill pan to medium-high heat (approximately 400°F). Oil the grill grates using a paper towel soaked in vegetable oil.

Remove chicken from the marinade and discard the excess. Grill the chicken for 4-6 minutes per side, basting with the reserved marinade while grilling. Cook until the internal temperature reaches 165°F, and let it rest for a few minutes before slicing.

Prepare the mango salsa by combining diced mango, diced jalapeno, diced red onion, chopped cilantro, 1 tbsp lime juice, 1/8 tsp ground cumin, salt, and pepper in a large bowl. Taste and adjust seasoning as needed.

Serve the grilled chicken topped with the mango salsa and a side of sliced avocado.