In a small saucepan, warm honey and lavender over low heat for 5 minutes to infuse. Strain out lavender and let cool slightly. Tip: Don't boil—just warm enough to release the lavender's oils

Whisk together infused honey, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Tip: Use a fork to help dissolve the honey

Pound chicken breasts to even thickness (about 1/2 inch). Add to marinade, coating thoroughly. Marinate 15 minutes at room temperature. Tip: Place chicken between parchment paper when pounding

Preheat grill to medium-high (400°F). Grill chicken 5-6 minutes per side until internal temperature reaches 165°F. Tip: Resist flipping more than once for perfect grill marks

Let rest 5 minutes before slicing. Drizzle with any remaining marinade if desired. Tip: Resting ensures juicy chicken