In a bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined.

Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring the pieces are fully coated. Seal and refrigerate for at least 30 minutes, ideally up to 12 hours.

In a separate bowl, mix diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt and pepper. Let the salsa rest at room temperature for 10 to 15 minutes.

Choose your preferred method to cook the chicken: Grill over medium-high heat for 5 to 6 minutes per side, pan sear in a lightly oiled skillet on medium heat for 5 to 7 minutes per side, or bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes.

Cook until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Let the chicken rest for a few minutes after cooking. Slice the chicken and top with the fresh mango salsa. Serve immediately alongside rice, quinoa, a fresh salad, or warm tortillas.