Whisk together lime juice, vinegar, orange juice, white wine and honey in a bowl until the honey dissolves. Add salt, pepper, tabasco, onion powder, garlic powder, paprika, chilli powder, cinnamon, oregano, cumin, ginger, dried chilli flakes, cayenne and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade and coat well. Marinate in the fridge for at least 30 minutes, or up to 2 days.
Preheat barbecue for medium heat and lightly oil the cooking grate.
Remove chicken from marinade and shake off excess liquid; discard remaining marinade. Cook chicken on the preheated barbecue approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.