Whisk together 1/2 cup chopped fresh cilantro, 2 tablespoons lime zest, 1/4 cup lime juice, ground cumin, cayenne pepper, Stone House Seasoning, and olive oil. Pour over the chicken. Remove as much air as possible as your seal the bag. Store in the refrigerator for at least an hour to marinate.
To cook, preheat grill or grill pan to medium heat. Brush with olive oil. Remove the chicken from the marinade, discarding the marinade, and place onto the grill or grill pan. Cook for 3 minutes on one side and then turn. Cook until the chicken reaches 165º F when checked with an internal meat thermometer. Tranfer the chicken to a platter and top with 1 tablespoon more of lime juice and remaining chopped cilantro.