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Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.
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Volcanic basalt mortar — coarse, traditional Mexican salsas
Modern Israeli cooking — hummus technique, salatim, grilled meats
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
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Volcanic basalt mortar — coarse, traditional Mexican salsas
Modern Israeli cooking — hummus technique, salatim, grilled meats
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals