In a mixing bowl, whisk together olive oil, lemon juice, honey (if using), minced garlic, Italian seasoning, smoked paprika, salt, pepper, and grated Parmesan cheese until well combined.

Transfer your chicken breasts or thighs into the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for a minimum of 30 minutes, preferably up to 4 hours.

Preheat your grill to medium-high heat, achieving a temperature of around 375°F to 400°F.

Lightly oil the grates using a paper towel dipped in olive oil held with tongs.

Remove the chicken from the marinade and shake off any excess. Carefully place the chicken on the hot grill and close the lid.

Grill each side for about 5–7 minutes, or until the chicken reaches an internal temperature of 165°F.

In the last 1–2 minutes of grilling, sprinkle additional grated Parmesan cheese on top of each piece of chicken.

Close the grill lid to allow the cheese to melt slightly.

Once grilled, transfer chicken to a serving plate and let it rest for 5 minutes.

Garnish with freshly chopped parsley before serving.