In a large saucepan over high heat, stir together the beer, water, honey, salt, chili powder, cumin, pepper, garlic, oregano, and lime pieces until the salt dissolves. Remove from heat and set aside to cool.

Pour the marinade into a large zip-top bag and add the chicken. Seal the bag and refrigerate at least one hour and up to eight hours.

In a small bowl, mix together the chili powder, granulated garlic, sugar, cumin, paprika, salt, pepper, and mustard. Set aside.

Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375 degrees Fahrenheit to 450 degrees Fahrenheit, reduce the burners to low heat (see “Indirect cooking technique,” below).

Remove the chicken from the marinade and discard the marinade. Pat dry and brush with 2 tablespoons oil. Coat evenly with the spice rub.

Grill the chicken for three minutes. Flip and continue cooking until just cooked through, about four more minutes, depending on the thickness.

Sprinkle chicken with lime zest, drizzle with lime juice, and serve with salsa, guacamole, and grilled peppers.