In a large bowl, whisk together fresh lime juice, olive oil, minced garlic, cumin, chili powder, dried oregano, smoked paprika, cayenne pepper, kosher salt, and black pepper until smooth.

Stir in finely chopped fresh cilantro until fully combined.

Pat chicken breasts dry with paper towels and, if needed, pound to an even 1-inch thickness; place chicken in a zip-top bag or shallow dish.

Pour the marinade over the chicken, seal bag removing excess air or cover dish, and refrigerate for at least 2 hours or up to 24 hours.

About 30 minutes before cooking, remove chicken from the refrigerator, bring to room temperature, and pat dry again.

Preheat the grill to medium-high heat (375 to 400°F) or heat a grill pan over medium-high heat for 3 to 5 minutes until hot.

Place chicken on the preheated grill and cook undisturbed for 6 to 7 minutes until golden brown and charred.

Flip the chicken and cook for an additional 6 to 8 minutes, or until the internal temperature reaches 165°F.

Transfer the chicken to a clean cutting board, tent loosely with foil, and let rest for 5 minutes before serving.