In a medium bowl, whisk together honey, the juice and zest of limes, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Coat chicken breasts in the marinade and refrigerate for at least 30 minutes.

Prepare the mango salsa by combining diced mango, finely chopped red onion, jalapeño (if using), and chopped cilantro in a bowl. Squeeze lime juice over the mixture and season lightly with salt and pepper. Stir and let it sit for 10-15 minutes.

Cook the marinated chicken by grilling, pan-searing, or baking until cooked through at an internal temperature of 165°F (75°C).

Once the chicken is cooked, let it rest before slicing. Serve over rice, quinoa, salad greens, or in tortillas, topped with mango salsa and garnished with lime wedges.