Rinse chicken breasts and pat dry. Place in a zip-top baggie.

In a medium mixing bowl, whisk together the lime juice, 1/2 cup olive oil, soy sauce, chili powder, garlic powder, honey, Worcestershire sauce, cayenne pepper, and salt. 

Add to chicken in baggie, seal, and place in the refrigerator to marinate for 30 minutes, up to 2 hours, turning occasionally.

Preheat grill to medium-high. Take chicken out of the refrigerator to bring to room temperature.

Heat 1/4 cup olive oil in a large skillet or sauté pan over medium heat. Add peppers and onion. Season with cumin, oregano, and garlic powder and cook until tender, around 10 minutes. Season to taste with kosher salt and ground pepper. Set aside.

When grill is hot, using tongs, dip a folded paper towel in vegetable oil and rub it over the grates to prevent the chicken from sticking. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)

Grill chicken until internal temperature reaches 165 degrees, around 3 to 4 minutes per side. Remove from heat and let rest for 5 to 10 minutes before serving. 

Place cooked chicken breasts on a platter and top with the cooked peppers and onions. Serve immediately, garnished with cilantro or parsley.