1. Step 1: Prepare the Chicken and Marinade

2. Pat chicken breasts dry with paper towels. Slice each horizontally into cutlets about ½ to ¾ inch thick. In a medium bowl, whisk together honey, lime juice, soy sauce, olive oil, garlic powder, ground ginger, and red pepper flakes. Add chicken cutlets, toss to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours).

3. Step 2: Make the Mango Salsa

4. In a medium bowl, combine diced mangoes, red onion, cilantro, jalapeño, lime juice, and a pinch of salt. Toss gently. Taste and adjust seasoning. Set aside at room temperature.

5. Step 3: Cook the Honey Lime Chicken

6. Heat a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Do not discard remaining marinade. Place chicken in the hot skillet in a single layer (cook in batches if needed). Sear 3-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). While chicken cooks, pour leftover marinade into a small saucepan. Bring to a simmer over medium heat and cook 2-3 minutes, stirring, until thickened into a glaze. Drizzle glaze over cooked chicken.

7. Step 4: Serve and Enjoy

8. Serve chicken topped generously with mango salsa.