Pat the chicken breasts dry with paper towels to remove excess moisture, which will help achieve a good sear.
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, smoked paprika, and lemon juice until smooth and well combined. Set aside.
Preheat your grill or grill pan over medium-high heat until it reaches about 200°C / 390°F, and lightly oil the grates or surface to prevent sticking.
Brush the chicken breasts lightly with olive oil on both sides, then place them on the hot grill. Cook for 6-7 minutes per side, until they develop a deep golden crust and slight charring.
During the last 2 minutes of grilling, use a basting brush to coat the chicken with the honey-mustard glaze, building up a sticky, flavorful coating.
Use tongs to flip the chicken carefully to ensure even cooking and prevent piercing the meat, which helps retain juices.
Check the internal temperature with a probe thermometer; the chicken should reach 74°C / 165°F for safe, juicy results. Remove from the grill once done.
Let the chicken rest under foil for at least 5 minutes; this allows the juices to redistribute, ensuring moist and tender meat.
Slice the chicken if desired, then serve with extra glaze drizzled over the top or alongside your favorite sides for a complete meal.
