Line a large cutting board with plastic wrap or parchment paper. Lay the chicken breast on top in a single layer, and cover with another piece of plastic wrap or parchment paper.

Using the flat side of a meat mallet or a heavy skillet like cast iron, pound the chicken to an even ½-inch thickness.

Add the chicken to a resealable storage bag or a medium bowl. Add the tequila, olive oil, lime zest, honey, soy sauce, ancho chili powder, salt, cumin, and black pepper. Massage the marinade so it combines and evenly coats the chicken.

Refrigerate and marinate for at least 4 hours, but up to 8 hours.

To cook in a skillet or grill pan: Preheat a large skillet or grill pan over medium-high heat. Shake off any excess marinade, and add the chicken to the hot pan. Cook for about 6-8 minutes per side until the internal temperature reaches 165℉.

To grill: Preheat the grill over medium-high heat. Shake off any excess marinade, and add the chicken to the hot grates. Cover and grill for 6-8 minutes per side until the internal temperature reaches 165˚F.

Transfer the chicken to a plate or serving platter and allow it to cool slightly before slicing and serving.

Serve immediately with warm corn or flour tortillas, pico de gallo, or Mexican rice.