Make the peach salsa. Mix the diced peaches, jalapeño, red onion and cilantro together in a bowl. Squeeze the lime over the top and toss until it's coated to your liking. (Taste and adjust the lime juice or add salt to taste, if needed.) Cover and refrigerate until ready to serve.

Make the hot honey sauce. Add the honey, minced garlic, red pepper flakes, smoked paprika and salt to a small pot or sauce pan on the stove. Heat over low heat, stirring frequently until it's just runny and warm. (You don't want to boil the sauce. I'll usually do this right before putting the chicken on the grill.)

Preheat the grill. Preheat the grill (or grill pan) to medium-high heat and lightly oil the grates to prevent sticking.

Prepare the chicken. While the grill heats, brush the chicken with olive oil on both sides then generously season with smoked paprika, cumin, salt and black pepper.

Cook the chicken. Once hot, place the chicken on the grill and cook for 5-6 minutes per side (or until it reaches an internal temperature of 165 degrees). During the last 2-3 minutes, generously brush the hot honey sauce over both sides of the chicken. Transfer the chicken to a tray once done. (Alternatively, you can bake the chicken at 400 degrees for 20-22 minutes then brush them with the sauce.)

Serve. Spoon the peach salsa over each chicken thigh/breast and serve with the remaining hot honey sauce on the side.