Add chipotle peppers, olive oil, honey, garlic, cumin, salt, pepper, lime juice, and cilantro into a blender (or food processor) and blend.
After you blend the ingredients, the marinade will be thick, so add 2-3 tablespoons of water until it’s a consistency where you can pour it into a bag or container. It’s not supposed to be thin, so just enough water to help it along out of the blender or food processor.
Take the chicken and, using a meat mallet, pound them to ½ inch thickness. This helps the chicken to cook faster and more even. Then place the chicken into a Ziploc bag or glass meal prep containers and pour the chipotle marinade over the top. Let the chicken marinate for at least an hour, 2-3 if possible, and overnight is preferred. This marinade will cover about 4 chicken breasts, possibly five, depending on the size. If you have any leftover marinade, store the rest in a small Ziploc bag or mason jar in the refrigerator or freezer.
Cook on a hot clean grill over medium high heat for 5-7 minutes on each side or until the internal temperature reaches 165º.
Place the chicken on a hot clean, preheated grill set to medium-high heat. Cook the chicken for 5-7 minutes on each side or until the internal temperature reaches 165º.
Remove the chicken from the grill and let it rest for 2-3 minutes.