In a mixing bowl, combine ¼ cup each of fresh orange, lime, and lemon juice with ¼ cup olive oil, 2 tablespoons honey, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk until smooth.

Place the chicken breasts into a resealable bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes or up to 2 hours.

Preheat your grill to medium-high heat, around 375°F (190°C). Oil the grill grates lightly to prevent sticking.

Remove the chicken from the marinade and place on the grill. Cook for 6-7 minutes on one side, then flip and grill for an additional 6-7 minutes until the internal temperature reaches 165°F (75°C).

Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing.

Garnish with chopped cilantro and serve, optionally with citrus slices on the side.