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Moroccan-Spiced Chicken Paillards

['1/4 cup orange juice', '1 tablespoon mild honey', '1 teaspoon fresh lemon juice', '1 (3-inch) cinnamon stick', '1/4 teaspoon dried hot red pepper flakes', '2 tablespoons unsalted butter', '1/2 teaspoon ground cumin', '1/2 teaspoon paprika (not hot)', '1/4 teaspoon black pepper', '2 tablespoons olive oil', '"1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks note, below)", 1 1/4 teaspoons salt', 'a well-seasoned large (2-burner) ridged grill pan']

Heat grill pan over moderate heat until hot.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

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