Marinade the chicken. In a large bowl whisk together the lime zest and juice, garlic, salt, pepper, cilantro, smoked paprika, honey, and red pepper flakes. Add the chicken to the bowl and coat it in the marinade. Cover the bowl and chill for an hour.  (This marinade can also be prepped ahead of time.)

Prep the grill. Heat the grill to medium heat and grease the grate with olive oil.  

Grill the chicken. Throw the chicken on the grill and grill for 4-5 minutes on either side or until the internal temperature of the largest piece of chicken reaches 165°F.  Prioritize one side getting nice grill marks and golden brown for max flavor.

Rest. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing and serving. 

Make the salsa. While the chicken is grilling and resting, make the salsa. To a large mixing bowl, add the avocado, onion, tomato, salt, pepper, garlic, cilantro, and lime juice. Toss gently until well combined.   

Serve. Serve the chicken warm topped with avocado salsa, chopped fresh cilantro, and lime wedges.