In a mixing bowl, combine olive oil, lime juice, chopped jalapenos, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk until well blended. This marinade will infuse the chicken with flavor and tenderize it.

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

In a separate bowl, mix together sour cream, lime juice, lime zest, and salt. Stir until smooth. This crema will add a creamy, tangy contrast to the spicy chicken.

Cover and refrigerate until ready to serve.

Preheat your grill or grill pan over medium-high heat. Make sure it is hot enough to sear the chicken, which helps to lock in juices.

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill. Cook for 6-7 minutes on one side without moving it, to achieve nice grill marks.

Flip the chicken and cook for an additional 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.

Slice the grilled chicken and arrange it on a serving platter. Drizzle with lime crema and sprinkle with chopped cilantro.

Serve with lime wedges on the side for an extra burst of flavor.