FOR THE HONEY-LIME CHICKEN:

1. (Pound your chicken out if you haven’t already.) Place chicken breast in a zip-top bag or clean food storage container with a lid.
2. In a small bowl, whisk together lime zest, lime juice, honey, oil, garlic, salt, pepper, chili powder, and 2 Tbsp. cilantro, if using. Taste the marinade and add additional honey or chili powder, as desired.
3. Pour the marinade over the chicken in the bag and seal the zip-top bag, pressing out any excess air. Place the bag with the marinating chicken on a plate to avoid spills in the refrigerator and marinate at least 20-30 minutes, up to 24 hours. I recommend at least an hour or two for best flavor, but the longer it marinates, the more flavor will penetrate the chicken!
4. When you’re ready to cook the chicken, remove the marinating chicken from the refrigerator and allow the chicken to come to room temperature while you heat a small drizzle of oil in a pan or on a grill plate or grill.
5. Carefully remove the chicken breast from the bag and add to your pan. Discard any remaining marinade.
6. Cook the chicken over medium heat 4-5 minutes per side, or until the chicken has nicely browned on the outside, the inside is no longer pink, and the interior temperature has reached at least 165 degrees F. (Do watch the chicken here since it can start to char)
7. If your chicken starts charring too quickly, you can put the chicken breast on a baking sheet and finish it in a 400 degree F oven, checking every 3-4 minutes to take the temperature of the chicken and check for doneness. (Pounding the chicken out will help eliminate this as a problem)
8. Set the chicken aside to rest for a few minutes before slicing or dicing into cubes for tacos. (This will allow time for the chicken to redistribute its juices and make for more tender, moist chicken.)
9. If desired, stir together a quick honey-lime glaze for extra flavor. Stir 2 Tbsp. honey and 2 Tbsp. lime juice together in a small bowl and brush over the chicken once its cooked.
10. Cut the chicken into slices or cubes and start building your tacos!

ASSEMBLE YOUR TACOS.

1. While the chicken cooks, warm your tortillas. Place tortillas one at a time into a dry skillet over medium heat and cook about 20-30 seconds per side before wrapping them in a clean kitchen towel. (Alternatively, you can microwave them in groups of 5 or so wrapped in damp paper towels for 30-second increments until the tortillas are warm and pliable. Or, you can wrap stacks of 5-6 tortillas in foil and warm in a 350 degrees oven for 15-20 minutes.)
2. To build your tacos, add a little cubed chicken to a warm tortilla long with a small scoop of slaw or lettuce, and a few slices of avocado. Feel free to add any other toppings you enjoy–more cilantro, diced tomatoes, cheese, salsa, black or pinto beans, etc.