Combine olive oil, lime juice, sugar, spices, rum, and pepper.
Place chicken slices in a zippered plastic baggie and add marinade. Squeeze air out of the bag, zipper shut and massage marinade into the chicken.
Refrigerate for at least one hour.
Heat non-stick pan. Cook chicken on each side for 2 to 3 minutes.
If serving with vegetables: remove chicken from pan and keep warm in a 170 degree oven. Saute vegetables until desired consistency and then add chicken. Cook for 1 to 2 minutes longer. Serve over rice.