Prepare a bowl of boiling hot water. Place the chiles in the water and allow them to soak for 10-15 minutes, until soft to the touch.
Remove the stems, seeds, and membranes, rinsing each pepper in the bowl. Then place in a food processor.
Add the garlic cloves and half the chicken stock. Puree until smooth. Then add the cumin, honey, vinegar, salt and remaining stock. Puree again until smooth. Taste and salt again if needed. The sauce should have a very intense flavor, but not be overly spicy if the seeds and membranes are properly removed.
Heat a large to medium-high heat. Pat the chicken cutlets dry and salt the pepper on both sides.
Add the oil and butter to the skillet. Once melted, place half the cutlets in the pan. Saute for 2-3 minutes per side. Repeat with the remaining cutlets.
To serve: Warm the red pepper sauce and pour over the chicken. Garnish with cilantro leaves or queso fresco.