Cut the chicken breasts in half LENGTHWISE to create 6 cutlet sized pieces. Set aside.
In a shallow dish, combine the olive oil, juice of half a lime, zest of one lime, garlic and honey. Add the chicken cutlets to the mixture, turning to coat both sides.
Stir together the paprika, crushed peppers, cumin, onion powder, salt, pepper and cayenne in a small bowl. Pour over the coated chicken, and rub into both sides of the chicken until all pieces are well coated. Cover and refrigerate for a minimum of one hour up to four hours.
During the last half hour of marinating, prepare the black bean salsa. In a medium sized bowl, stir together the black beans, tomatoes, jalapenos, 2 tablespoons of lime juice and the sugar. Stir well. Season with salt + pepper to taste. Let rest at room temperature until ready to serve, stirring often.
Heat grill to approximately 400 degrees. Place the spiced chicken onto the grill. Cook for about 5 minutes on each side, rotating a quarter turn on each side. (Total cook time is about 10-12 minutes.)
Cooking times will vary based on grill temperature, type of grill and thickness of chicken. Please use a meat thermometer to ensure chicken is properly cooked.