In a medium bowl, whisk together olive oil, juice of 2 limes, chili powder, garlic powder, cumin, paprika, and salt and pepper.

Place chicken in a resealable plastic bag or a dish. Pour the marinade over the chicken, ensuring each piece is coated, then refrigerate for at least 30 minutes.

Preheat the grill or skillet over medium-high heat about 10 minutes before cooking.

Remove chicken from the marinade and cook on the grill or skillet for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

Let the chicken rest for about 5 minutes before slicing or serving whole.

Garnish with chopped fresh cilantro if desired before serving.