Peel the zest from one of the limes using a zester or small serrated knife (avoid pith, you just want the green zest). Squeeze juice from both the limes.
In a small bowl, whisk together the lime juice with the oil, ginger, garlic, cumin seeds, fresh and dried chilli, honey and seasoning.
Halve each chicken fillet diagonally and put them all in a non-metallic shallow ovenproof dish that will hold them snugly in one layer. Pour the marinade over the chicken and, using clean hands, rub well in to each piece. Wash hands thoroughly. Cover the dish and leave chicken to marinate for as long as you can - at least 30 minutes, up to 2 hours. Turn the chicken pieces once or twice if you can.
Reserving the marinade juice, put the chicken pieces under a medium hot grill (not too near the heat source) for 15 minutes, turning halfway through, or until cooked through and golden with no pink in the centre.
Put any pan juices, leftover marinade and the stock in a small pan and bubble it up for two minutes. Serve the chicken with the sauce poured over, garnished with coriander leaves.
Try serving each portion with 50g steamed fresh beansprouts mixed with 2 tbsp cooked basmati rice, plus 80g steamed pak choi – adds 95 calories.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.