Using a sharp knife, remove the rib bone of the chicken breast. If you need help, refer to this tutorial.
Add lime juice, grated garlic cloves, and olive oil to a large plastic bag. Mix together and then add chicken breasts. Marinate for 45 minutes to one hour.
Preheat oven to 375 degrees. Once the chicken has marinated, use paper towels to completely dry off the chicken. Set aside. In a small bowl, combine lime zest, chili powder, smoked paprika, paprika, onion powder and salt. Sprinkle evenly over chicken.
Heat a large cast iron skillet to a medium-high heat. Add olive oil. Coat pan in olive oil and place chicken skin-side down. Cook until skin is crispy and crust has formed, about 5-6 minutes. The chicken should easily release from the pan. It may look burnt, but it's not! It's just blackened. Flip the chicken and place in the oven. Cook until the internal temperature reaches 165 degrees. Let rest for five minutes before serving.
Serve rice with chicken. Spoon vinaigrette on top.
Rice
Heat a medium saucepan to a medium heat. Add olive oil. Once oil is hot, add onion. Season with a pinch of salt. Once the onion has started to soften, add garlic, turn the heat down to medium-low and cook until garlic is fragrant, about 1 minute. Add rice, water and 1/4 teaspoon salt. Bring to a boil and reduce heat to low. Cover and cook until all the water has absorbed, about 20-25 minutes
Once all the water has evaporated, fluff the rice with a fork and add lime zest and cilantro. Season to taste with salt.
Vinaigrette
Whisk lime juice and honey together. Slowly drizzle in olive oil while whisking. Season to taste with salt and pepper.