In a large bowl, combine chicken breasts with olive oil, sea salt, On Everything All-Purpose Blend, smoked paprika, and black pepper. Mix until chicken is fully coated.

On a clean cutting board, cut little slit-like cuts atop each breast, about 1-inch apart to allow sauce penetration.

Place coated chicken in a ziplock bag and refrigerate for at least 3 hours, preferably overnight for best results.

When ready to cook, remove chicken from refrigerator and let sit at room temperature for 15-20 minutes.

In a medium 10-inch skillet over medium-high heat, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Add honey, cayenne pepper, chili powder, smoked paprika, garlic powder, red pepper flakes, and salt to the skillet. Stir until sauce becomes smooth and thick, then remove from heat.

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

Arrange seasoned chicken breasts on the prepared baking sheet with space between each piece. Spoon half of the hot honey sauce generously onto each chicken breast.

Bake for 30-35 minutes until chicken is golden brown and crispy outside with an internal temperature of 165°F.

Remove from oven and let cool slightly. Spoon remaining hot honey sauce over the chicken and serve with your favorite sides.