In a large bowl, combine chicken breasts with olive oil, all-purpose seasoning, smoked paprika, and sea salt. Toss until fully coated. Score shallow slits across the top of each breast about 1 inch apart.

Place coated chicken in a sealed zip-lock bag and refrigerate for at least 3 hours or overnight. When ready to cook, remove from fridge and let sit at room temperature for 15 to 20 minutes.

In a medium skillet over medium-high heat, melt the butter. Add minced garlic and cook for 1 to 2 minutes until fragrant. Stir in honey, cayenne, chili powder, smoked paprika, garlic powder, red pepper flakes, and a pinch of salt. Stir until smooth and slightly thickened, about 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange chicken breasts side by side with space between each. Spoon half of the hot honey sauce over the tops. Reserve remaining sauce.

Bake for 30 to 35 minutes, flipping halfway through, until golden and the internal temperature reads 165 degrees F at the thickest part.

Remove from oven and let rest for 5 minutes. Spoon remaining hot honey sauce over each breast before serving.