In a measuring cup, with a whisk, mix zest and lime juice, oil, honey and 1 pinch of salt and pepper. Set aside half of the lime mixture. Add fresh coriander and chili pepper to the remaining of lime mixture (dressing). Set aside.
In a small bowl, mix garlic, cumin, ground coriander and remaining salt and pepper. Rub each side of chicken cutlets with the mixture of spices.
Set the barbecue to medium-high heat. Put cutlets and peaches on an oil grill and baste with the mixture of lime (not the dressing with coriander). Close the cover and cook 6 to 8 minutes or until chicken is not pink inside and peaches are tender and grilled (flip them at mid-cooking). Serve on the mixed greens and spread with the dressing with coriander.