Coriander Lime Chicken

1 kg chicken breast (or thighs), (4 small/medium chicken breasts)*
3 tbsp rice bran oil
¼ cup lime juice, (freshly squeezed)
3 garlic cloves, minced
3 tbsp coriander, finely chopped, plus more to garnish
1½ tsp SIDS SALT & PEPPER
1 tsp ground paprika
1 tbsp honey
1 lime, cut into wedges for serving

In a bowl, combine oil, lime juice, garlic, coriander, SIDS SALT & PEPPER, paprika, and honey for the marinade.
Add the chicken to the mixture and marinate for 30 minutes or up to 2 hours, then cook the chicken either on the grill, in a frypan, or bake in the oven. (see instructions below) Once it's cooked, serve with lime wedges and garnish with more coriander if desired.
How to Grill Chicken:-
Preheat the grill to medium heat. Cover and grill the chicken for 4-5 minutes per side, depending on thickness, or until cooked through*.
To Cook Chicken in a Frypan:-
Set a large non-stick, non-reactive frypan or grill pan over medium heat. Add 1 tbsp oil and sauté chicken in a single layer for 4-5 minutes per side until browned and cooked through*, depending on the thickness of your chicken. If your chicken is very thick, cover the chicken with a lid after you flip it.
How to Bake Chicken:-
Preheat the oven to 200°C. Place the chicken breast on a lined baking tray or large casserole dish. Bake uncovered for about 20 minutes until cooked through.
Notes:
*If chicken breasts are uneven in size, set them between 2 sheets of plastic wrap and pound them to an even thickness. This will help to tenderize the chicken and cook it faster and more evenly.
*Chicken breast should be cooked until it reaches 74°C at the thickest part on an instant-read thermometer.