In a bowl, whisk together the olive oil, fresh lime juice, salt, black pepper, smoked paprika, red pepper flakes, brown sugar, honey, and cumin until well combined. Add the finely minced garlic and fresh chopped cilantro, stirring to distribute evenly throughout the marinade. I like to let this sit for a minute or two so the garlic oils fully release and the flavors begin to meld together.

Place the pounded chicken breasts (should be at even 1/2-inch thickness) in a shallow dish or resealable bag and pour the cilantro-lime marinade from Step 1 over them, making sure each breast is well coated. Let the chicken marinate for 20 minutes at room temperature—this allows the acid from the lime juice and the aromatics to penetrate the meat and add flavor without making it mushy.

Preheat your grill to medium-high heat (around 400-425°F). Remove the chicken breasts from the marinade and place them on the hot grill, discarding any excess marinade. Cook for 6-7 minutes on the first side without moving them—this develops a nice char and helps lock in the juices. Flip and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part of the breast.

Remove the grilled chicken from heat and let it rest for 5 minutes on a warm plate—I find this resting period keeps the chicken juicier when you slice into it. Slice the chicken breasts diagonally or cut into strips, then arrange on serving plates or a platter. Top generously with strawberry pineapple salsa, garnish with fresh cilantro, and serve with lime wedges on the side for guests to add brightness as desired.