Grate the zest and squeeze the juice from the limes and place into a blender. Add the soup, oil, garlic and honey. Cover and blend until smooth (you will be using some of the mixture as a marinade and the rest as the base for the sauce).
Place the chicken into a nonmetallic bowl or gallon-size resealable plastic bag. Add the chili powder, cumin and 1/2 cup blended soup mixture and toss to coat (keep the remaining soup mixture in the blender) Refrigerate for at least 30 minutes.
Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 10 minutes or until done.
While the chicken is grilling, add the jalapeño peppers and cilantro to the remaining soup mixture in the blender. Cover and blend until smooth (add 1 tablespoon water for thinner consistency, if desired). Serve the chicken with the sauce.
You can also cook the chicken on a grill pan. Just brush the pan with olive oil and heat over medium heat before adding the chicken.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.