1. Trim chicken and slice breasts in half widthwise. Pound to an even thickness using a meat mallet or the bottom of a pan. (Not super flat, just even.)
2. In a small bowl, whisk together olive oil, 1 tsp lime zest, ¼ cup lime juice, minced garlic, honey, ground cumin, ground coriander, and about ½ tsp each salt and pepper. Set aside 3 tablespoons of the marinade.
3. Add the rest of the marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Refrigerate for at least 30 minutes or up to 2–3 hours (no longer than 4 hours).
4. To cook this on the stovetop, see note 3. Otherwise, heat grill or grill pan to medium-high (about 400°F). Oil the grates well with a paper towel soaked in vegetable oil (use tongs to hold the towel).
5. Optional: Grill Pineapple. Rub pineapple strips with 1–2 teaspoons vegetable oil. Grill for 2–3 minutes per side, until lightly charred. Let cool slightly, then finely dice.
6. Remove chicken from the marinade (discard marinade). Grill for 4–6 minutes per side, or until internal temperature is 160°F. Baste with reserved marinade while grilling and after flipping. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing.
7. In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add 2 tbsp lime juice, ground cumin, and salt & pepper to taste (about ¼ tsp salt and pinch of pepper). Toss gently. Taste and adjust seasoning if needed. Add a drizzle of honey if you want it sweeter or a drizzle of olive oil if you'd like it richer.
8. Slice or chop the chicken. Serve over rice with pineapple salsa and diced avocado on top. Enjoy!
