In a bowl, whisk together lime juice, avocado oil, chopped cilantro, minced garlic, honey, cumin, chili powder, salt, and pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours.
Grilling:
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and place it on the hot grill. Discard the remaining marinade.
Grill the chicken for 5 minutes on each side or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
To Assemble:
Warm the tortillas on the grill or in a skillet.
Assemble the tacos by placing a few slices of grilled chicken on each tortilla.
Notes
Marinade Time: For best results, marinate the chicken for at least 30 minutes, but no more than 4 hours. Longer marinating times can cause the lime juice to start breaking down the proteins in the chicken, affecting its texture.If your chicken breasts are thick, consider pounding them to an even thickness for more uniform cooking on the grill.Be sure your grill is preheated to medium-high. This helps in getting a good sear on the chicken, locking in juices and adding a nice charred flavor.Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to ensure it's fully cooked and safe to eat.Allow the grilled chicken to rest for a few minutes after cooking. This helps redistribute the juices throughout the meat, making it more tender and flavorful when sliced.