In a mixing bowl, combine all marinade ingredients: smoked paprika, black pepper, lime juice, honey, sea salt, garlic, extra virgin olive oil, cilantro, cumin, and chili flakes. Whisk until well combined and set aside. This mixture is the flavor powerhouse for your chicken!

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.

Seal the bag or cover the dish and refrigerate for at least one hour, but if time allows, let it marinate overnight. The longer it sits, the more flavorful the chicken becomes.

While the chicken marinates, prepare the avocado salsa. In a separate bowl, combine diced avocado, tomato, red onion, lime juice, cilantro, and olive oil. Gently mix, being careful not to mash the avocado.

Season with salt and freshly cracked black pepper to taste. If you like heat, toss in the jalapeño. This refreshingly zesty salsa brings the entire dish together.

Preheat your grill to medium-high heat. Before placing the chicken on the grill, make sure the grates are clean and lightly oiled to prevent sticking.

Remove the chicken from the marinade and discard any excess marinade.

Place the chicken breasts on the grill, cooking for about 6 to 7 minutes per side or until the internal temperature reaches 165°F (75°C). You want the chicken to have a nice char and be cooked through without drying out.

Once grilled, let the chicken rest for a few minutes before slicing into it. This resting period allows the juices to settle, making every bite succulent.

Serve the grilled chicken with a generous dollop of avocado salsa on top. Enjoy the vibrant colors and aromas, and watch it disappear quickly at your gathering!