In a medium bowl, whisk together soy sauce, honey, vegetable oil, and lime juice until smooth and emulsified. Add minced garlic, chopped cilantro, and finely chopped red bell pepper. Set aside.

Place chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over, ensuring chicken is well-coated. Seal or cover and refrigerate for at least 30 minutes, preferably up to 2 hours.

Preheat your grill to high heat, about 450°F (232°C). Lightly oil the grill grates to prevent sticking.

Remove chicken from marinade and discard marinade. Grill chicken for 6 to 8 minutes per side until internal temperature reaches 165°F (75°C) and the chicken is charred.

Transfer the chicken to a plate and let it rest for about 5 minutes to allow juices to redistribute.

For extra char, preheat the broiler and place grilled chicken under for an additional 2 minutes, watching closely to prevent burning.