Honey Chipotle Lime Chicken

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce (mostly sauce if you can)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 pounds thin cut boneless, skinless chicken breasts

BOWLS:
Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes
Cilantro lime rice
Cilantro lime dressing


INSTRUCTIONS
For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional.