In a large mixing bowl, whisk together the soy sauce, lime juice, honey, rice vinegar, ginger powder, garlic powder, red pepper flakes, and sesame oil until combined.
Add the chicken to the marinade and turn to coat.
Marinate the chicken for 2 hours - 24 hours.
Preheat the grill to medium-high heat. Add the chicken to the grill and cook for 8 -10 minutes, flipping every 2 -3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the grill. Cover and let rest for 5 -10 minutes. Serve the chicken warm.
Notes
For most flavorful results, turn the chicken in the marinade halfway through the marinating period if possible.
To cook this chicken on the stovetop: preheat a non-stick skillet or grill pan over medium or medium-high heat. Spray the pan with non-stick spray or add 2 teaspoons avocado or olive oil. Remove the chicken from the marinade and add to the pan. Grill for 8 -11 minutes, flipping every 2 -3 minutes, or until the chicken is cooked through to 165 degrees Fahrenheit.
To bake this chicken: pour the chicken and the marinade into an 8 x 13-inch pan sprayed with cooking spray. Bake the chicken uncovered in an oven preheated to 425 degrees for 18 -22 minutes, or until the chicken is cooked through to 165 degrees Fahrenheit.
Recipe leftovers last covered in the refrigerator for 4 -5 days. Cooked leftovers do not freeze well.
The chicken can be frozen in the marinade in a freezer-safe container for up to 3 months. Defrost the chicken in the refrigerator for 24 -36 hours before cooking.