01 - In a mixing bowl, fully whisk lime juice, olive oil, minced garlic, honey, chili powder, ground cumin, paprika, salt, and black pepper until well combined.
02 - Arrange chicken breasts in a resealable bag or shallow dish and pour marinade over, ensuring each piece is coated thoroughly. Refrigerate for at least 15 minutes, or up to 2 hours for intensified flavor.
03 - Set grill or grill pan to medium-high heat.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - While chicken is grilling, combine diced avocado, cherry tomatoes, red onion, and chopped cilantro in a bowl. Season with a light pinch of salt and gently toss to mix.
06 - If using cheese, sprinkle over the chicken during the final 2 minutes on the grill, allowing it to melt completely.
07 - Top grilled chicken with the avocado mixture and a squeeze of fresh lime. Garnish with additional cilantro and lime wedges if desired.