In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Place the chicken breasts in the marinade and refrigerate for at least 30 minutes or up to 12 hours.

Combine diced mango, chopped red onion, minced jalapeño, cilantro, and additional lime juice in another medium bowl. Season with salt and pepper to taste and let it sit at room temperature for 10-15 minutes.

Grill the marinated chicken over medium-high heat for about 5-6 minutes on each side until the internal temperature reaches 165°F (75°C).

Alternatively, heat olive oil in a skillet over medium-high heat and cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.

For baking, preheat the oven to 400°F (200°C) and bake the marinated chicken for 20-25 minutes.

Slice the rested chicken and serve it over rice, quinoa, or salad greens topped with mango salsa and lime wedges.