In a blender or food processor, combine the olive oil, honey, lime juice, cilantro, coconut aminos, garlic powder, cumin, sea salt, and pepper. Blend for about 1 minute, or until the mixture is smooth and well combined.

Pat the chicken dry and place it in a shallow bowl or dish. Pour the marinade over the chicken and toss to coat each piece evenly, making sure every piece is submerged. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours.

Once marinated, remove the chicken from the marinade and place it on a plate. Allow it to sit at room temperature for 10-15 minutes.

Heat a cast iron skillet over medium heat until it's fully preheated. Add 1 to 2 tablespoons of oil to coat the bottom of the skillet lightly. When the oil is hot and shimmering and the skillet just begins to smoke, add the chicken. Cook for 4 to 5 minutes without moving it, until a golden crust forms. Flip and cook for another 5 to 6 minutes, or until the internal temperature reaches 165 degrees F. Don’t crowd the pan; work in batches if needed. As each batch finishes, transfer the cooked chicken to a plate and loosely tent it with foil.

Let the chicken rest for 10 minutes before slicing and serving. Garnish with additional cilantro and serve with lime slices.