1-Making the Marinade: First, blend lemon zest, lemon juice, herbs, honey, 2 tablespoons olive oil, soy sauce, salt, pepper, garlic, and red pepper flakes in a small blender or food processor until smooth. Alternatively, finely chop the herbs and mix thoroughly with the other marinade ingredients. The marinade should have a smooth consistency that coats the chicken well.

2-Preparing the Chicken: Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to achieve even thickness. This step is crucial for uniform cooking and tenderness. Aim for about ½ inch thickness throughout each breast.

3-The Marinating Process: Combine chicken with the marinade in a bowl or zip-top bag. Marinate for 30 minutes at room temperature or up to 3 hours in the refrigerator. If refrigerated, remove chicken 30 minutes before cooking to bring it to room temperature. This ensures even cooking when it hits the pan.

4-Cooking Instructions: 1. Heat a cast-iron skillet over medium-high heat for 5-10 minutes until properly preheated.
2. Add the remaining 1 tablespoon olive oil to the hot skillet.
3. Add chicken and cook for 13-15 minutes, turning a few times.
4. Lower heat slightly after the first few minutes to prevent over-browning.
5. Check doneness with an instant-read thermometer; chicken should reach 165°F (74°C).
6. Rest chicken for 5 minutes before serving to keep it juicy.

5-Oven Method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Bake chicken for 18-22 minutes (larger pieces may need 26-28 minutes) until the internal temperature reaches 165°F (74°C).

6-Grill Method: Preheat grill to medium-high. Cook chicken for 4-5 minutes per side (total 8-10 minutes), until cooked through but not overcooked. The grill will add a lovely smoky char that complements the herbs beautifully.