In a mixing bowl, whisk together fresh orange juice, lime juice, lemon juice, and olive oil. Add honey, minced garlic, ground cumin, salt, and black pepper. Mix until well blended.

Place chicken breasts in a resealable bag or shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish, refrigerate for 30 minutes or up to 2 hours.

Preheat your grill to medium-high heat (around 400°F or 200°C). Lightly oil the grates with olive oil using a paper towel.

Remove chicken from the marinade and place on the grill. Cook for about 6-7 minutes on one side, then flip and grill for another 6-7 minutes until internal temperature reaches 165°F (75°C).

Once grilled, transfer chicken to a cutting board and let it rest for 5 minutes to redistribute juices.

Slice the rested chicken, garnish with freshly chopped cilantro, and serve with additional citrus slices.