(for the chicken)
2 tablespoons corn oil
4 boneless, skinless chicken breasts
2 teaspoons chili powder
(for the pan Sauce)
2 limes, juiced
2 Tablespoons honey
1/2 cup chicken stock
2 Tablespoons butter
Preheat the oven to 375 degrees F.
Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet and cook until brown, about 3 to 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Stir in the butter and continue to cook until sauce has thickened. Drizzle sauce over chicken.