If the chicken breasts are large / thick, slice them in half lengthwise to thin. Season the chicken on both sides with salt and pepper.
Combine lime juice and cilantro. Set aside (to add at the end of cooking).
Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan.
Transfer chicken to the hot pan. Cook on both sides until deep brown and cooked through, 5 to 8 minutes (depending on thickness). Remove chicken from the pan and set aside.
Reduce heat under the skillet to low-medium and add butter. When butter melts, add garlic, ground cumin, and flour. Stir until garlic is fragrant and no dry spots of flour remain, about 1 minute.
Pour stock into pan, scraping up any browned bits on the bottom. Simmer for 1 minute.
Whisk in honey and creme fraiche. Continue cooking sauce, stirring occasionally, until thick, about 2 minutes.
Remove pan from heat and whisk in lime juice and cilantro.
Return chicken to the skillet and spoon sauce over top.
Serve over rice and / or with tortillas on the side for soaking up sauce.