In a large zip-top plastic bag, combine the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal the bag and massage it gently to coat the chicken evenly.

Allow the flavors to meld by marinating the chicken in the refrigerator for at least 30 minutes, or if time permits, overnight is even better for deeper flavor.

Preheat your grill to medium-high heat, around 400°F. Once ready, lightly oil the grates to prevent sticking and achieve those beautiful grill marks.

Place the marinated chicken on the grill, cooking for approximately 5 minutes on the first side. Flip the chicken and grill for an additional 4 minutes, until it reaches an internal temperature of 165°F and is fully cooked through.

Reduce the grill heat to medium-low. Add a slice of pepper Jack cheese on each chicken breast and close the lid for about 1 minute, until the cheese is perfectly melted and gooey.

Remove the chicken from the grill, garnish with fresh cilantro, and serve with lime wedges for that extra zing of flavor, if desired.