Place the chicken in a bowl, baking dish or resealable bag.
Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour the mixture over the chicken. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally.
Let the chicken rest for 5 minutes then slice it and serve with the peach pico on top.