In a medium bowl whisk together: 1/4 cup Frank’s Hot Wings Sauce (or Frank’s Original), 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon pepper.

From that mixture, measure out 1/4 cup and pour it into a shallow dish or a resealable freezer bag. Add 2 tablespoons olive oil to the dish or bag and mix to combine.

Add the pounded chicken breasts (about 1 pound) to the dish or bag with the 1/4 cup marinade + 2 tablespoons olive oil. Toss or turn to coat the chicken evenly. Refrigerate and marinate for at least 2 hours or up to overnight.

Reserve the remaining marinade left in the bowl. Whisk into the reserved marinade 1 tablespoon honey and 1 1/2 teaspoons lime juice to make the Buffalo glaze. Store the glaze in the refrigerator until ready to use.

Before cooking, remove the chicken from the refrigerator and let it sit at room temperature 15–30 minutes, if time permits.

Stovetop method: heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil to the pan and heat until shimmering. Add the chicken and cook undisturbed 3–5 minutes, until well browned on the first side. Flip the chicken, reduce heat to medium, cover, and cook 5–7 more minutes (time will vary by thickness) until an instant-read thermometer inserted into the thickest part reads 165°F.

Grill method: grease the grill grates and preheat the grill to medium (about 375–450°F). Grill the chicken undisturbed 5–7 minutes per side, or until an instant-read thermometer in the thickest part reads 165°F.

After cooking (either method), transfer the chicken to a cutting board and let rest 5 minutes before slicing.

Brush the sliced or whole rested chicken with as much reserved Buffalo glaze as you like (more glaze = more heat/flavor). Serve.