Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear.
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, smoked paprika, lemon juice, and olive oil until the mixture is smooth and well combined.
Brush the chicken breasts generously with half of the marinade on both sides, ensuring they are evenly coated. Let them marinate for at least 10 minutes to absorb the flavors.
Preheat your grill or grill pan over medium-high heat until it’s hot and slightly shimmering, about 200°C / 390°F. Lightly oil the grill grates to prevent sticking.
Place the marinated chicken breasts onto the hot grill. Cook for 6-7 minutes without moving, until the bottom is golden brown and slightly charred.
Flip the chicken using tongs and cook for another 6-7 minutes, until the other side develops similar color and grill marks.
During the last 2 minutes of grilling, brush the remaining marinade onto the chicken breasts to build a sticky, flavorful glaze. Continue to grill until the marinade is caramelized and bubbly.
Use a probe thermometer to check that the internal temperature of the chicken reaches 74°C / 165°F for safe, juicy meat. Remove the chicken from the grill once it hits this temperature.
Transfer the chicken to a plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, which keeps the meat tender and moist.
Slice the chicken against the grain or serve whole, garnished with fresh herbs if desired. The exterior should be caramelized and smoky, with a juicy, tender interior ready to enjoy.
