In a large bowl, combine chicken breasts, olive oil, sea salt, black pepper, smoked paprika, garlic powder, dried thyme, and red pepper flakes. Mix until the chicken is evenly coated.

On a clean cutting board, cut shallow slits across the top of each chicken breast, about 1 inch apart. This allows the marinade to penetrate deeper.

For the best flavor, marinate the chicken in a sealed bag or container for at least 3 hours or overnight. Let it sit at room temperature for 15–20 minutes before cooking.

Melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.

Stir in honey, cayenne pepper, smoked paprika, red pepper flakes, garlic powder, chili powder, and a pinch of sea salt. Mix until smooth and slightly thickened. Remove from heat.

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Arrange the chicken breasts on the baking sheet, leaving space between each. Spoon half of the prepared hot honey sauce over the chicken, reserving the rest for later.

Bake for 30–35 minutes, or until the chicken is golden brown, crispy on the outside, and fully cooked inside. Internal temperature should reach 165°F.

Remove from the oven and let the chicken cool slightly. Drizzle the remaining hot honey sauce over the chicken before serving.