Trim the chicken breast halves of all fat and gristle and separate the tenderloin.
Mix soy, oil, honey, 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper in a shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature or for several hours in the refrigerator, turning several times.
Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side.
The chicken may also be sauteed over moderate heat in a skillet lightly covered with oil.
The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.
Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along the side.
MANGO SALSA; Slice the mango flesh from each side of the pit, one half at a time, make an inch cut just inside the skin, then score the flesh in 3/8-inch cubes.
Turn skin inside out and free the mango flesh with the knife.
Dice the cubes, reserving any mushy pieces for some other use. (You should end up with about 1 1/2 cups).
Combine mango with cucumber, red onion, peppers, juice of 2 limes and 1/2 teaspoon of salt and let sit 30 minutes to blend flavor. (Note: 1 1/2 cups peach or papaya diced may be substituted for the mango).
Basic caper mayonaise; Mix together 2 egg yolks, 1 1/2 tablespoons of lime juice and 1/2 teaspoons of salt.
Spoon the salsa over the top and drizzle with the mayonnaise.