Add the lime juice, lime zest, chili powder, salt, pepper, honey, and olive oil to a medium mixing bowl. Whisk to combine. Add the chicken to the bowl with the marinade. Press the chicken down into the marinade. Cover the bowl with plastic wrap and refrigerate for at least an hour and no longer than 4 hours.

Remove the husk from the ear of corn. Hold the cob by one end and place the other end in the center of a large plate, so it is standing up on its end. Using a sharp knife, cut the kernels off the cob in a downward direction. Once you cut all the way down one side, rotate the cob and cut the kernels off the other sides until all the kernels are removed. Be sure to remove any stray ieces of leftover husk material.

Add the corn along with the jalapeño, onion, cilantro, lime juice, salt, and pepper to a small bowl. Mix to combine. Add more salt or pepper if needed.

Once the chicken has marinated for at least an hour, heat the grill up over a medium flame.

When the grill is nice and hot, add the chicken, smooth side down first, to the grill.

Use a brush to apply more marinade to the top of the chicken. Close the grill lid and cook the chicken for 7-10 minutes per side. Applying more marinade a few times in between. The chicken cooking time may vary. I had rather large chicken breasts for this recipe.

Once the internal temperature of the chicken reaches 165 degrees F, it is cooked. Remove from the grill and place on a plate to rest for at least five minutes before serving and slicing.

Before serving, top each breast with some of the corn salsa and maybe a pinch more of fresh cilantro and a squeeze of lime juice.