In a small skillet, toast the coriander and aniseed over moderate heat, tossing until fragrant, about 4 minutes. Transfer to a mortar or spice grinder and grind until you have a smooth powder.
In a large nonreactive dish, whisk the honey, lemon juice, orange zest, tequila, lime juice, scallions, thyme, rosemary, sage, and ground spice mixture. Put each chicken breast between 2 pieces of plastic wrap or wax paper. Using a meat mallet or the side of a sturdy glass, pound each until 1/2-inch thick. Add the chicken breast halves to the marinade and turn to coat. Let stand at room temperature for 30 minutes.
Light a grill or heat a cast iron skillet, preferably ridged, over moderately high heat. Remove the chicken breasts from the marinade and season with salt and pepper. Grill or sear the chicken, in batches if necessary, about 4 minutes on the first side, or until opaque around the edges. Turn over and cook for about 3 minutes more, or until opaque throughout. Brush the chicken with the marinade occasionally while grilling, but do not put any marinade on during the last 2 minutes of grilling, as all the marinade must be thoroughly cooked.
Transfer the chicken to a clean platter and serve.