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Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.
Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches. Transfer the chicken to a plate and keep warm.
Add 1 tablespoon butter to pan and add onion, garlic, and cumin. Cook 3 to 4 minutes until tender. Add chicken broth and lime juice and cook until reduced by half, about 5 minutes, stirring frequently and scraping up the browned bits from the bottom of the pan.
Reduce heat to low and whisk in remaining 3 tablespoons butter until melted. Stir in lime zest and cilantro. Add chicken back to pan and cook 2 minutes until chicken is coated and warmed through.