Lime wedgesfresh sprigs of cilantro, and slices of avocado to serve
Mix the olive oil, lime juice, cilantro, salt, cumin, and paprika in a large bowl or ziplock bag. Add the chicken and mix with your hands (or shake bag, if using ziplock) until the chicken is fully covered. Cover and place in the fridge for 20 minutes to marinate or up to 2 days in advanced.
To Pan Sear: Heat a heavy-duty skillet to medium/high heat. Add 1 tablespoon olive oil and the chicken breasts. Cook for 6-7 minutes on each side. Cover and allow to rest for at least 5 minutes before cutting. It will continue to cook as it's resting.
To Grill: Preheat the grill for medium high heat. Coat the chicken olive oil and place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.