Start out by scoring the chicken breast to create the criss-cut design. Cut vertically first about 2/3 of the way down but not all the way down. Make about 3 to 4 vertical cuts. Then cut horizontally across the breast also about 2/3 of the way down. Now the chicken will appear to have squares all around. This will allow the marinade to seep in.
In a small bowl combine olive oil, salt, garlic powder, chili powder, black pepper, cumin, coriander, oregano, and adobo paste.
Cook on a hot skillet or pan over medium-high heat. Get a golden brown sear on both sides. Then turn the heat to low and cover until the center is cooked through.
At the end, add a knob of unsalted butter along with honey, lime juice, and cilantro. Baste the chicken and then take off the pan.
Enjoy warm!