Whisk together the honey, lime juice, olive oil, garlic, shallot, ¼ cup finely chopped cilantro, cumin, and salt. Add it to a gallon size zip top bag, along with the chicken, and let it marinate in the fridge for at least two hours and up to six hours max.
Remember, pull the chicken out of the fridge 30-45 minutes before cooking.
Preheat the oven to 400 degrees fahrenheit. Line a sheet pan with parchment paper and arrange the chicken in a single layer.
Bake the chicken for 25-30 minutes or until it is cooked through.
Meanwhile, mix the lime zest with the queso fresco cheese and pluck full cilantro leaves from the stems.
Arrange the chicken onto a serving platter and top with the lime-spiked queso fresco and cilantro leaves.
NOTED: zest your limes before you cut to juice them.