In a large bowl, combine the chicken breasts with olive oil, all-purpose seasoning, smoked paprika, and sea salt. Toss everything together until each piece is evenly coated.

Place the seasoned chicken on a cutting board. Using a sharp knife, make shallow diagonal cuts across the top of each breast, spacing them about 1 inch apart. Transfer to a sealed ziplock bag and refrigerate for at least 3 hours or overnight for best results.

Prepare the hot honey sauce by melting butter in a medium skillet over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden. Stir in honey, cayenne pepper, smoked paprika, red pepper flakes, garlic powder, chili powder, and salt. Cook for 2-3 minutes, stirring constantly, until sauce thickens and becomes glossy, coating the back of a spoon. Remove from heat.

Remove marinated chicken from refrigerator and let sit at room temperature for 15-20 minutes. Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange chicken breasts on the prepared sheet with space between each piece. Brush or spoon half of the hot honey sauce generously over each breast.

Bake for 30-35 minutes until chicken reaches an internal temperature of 165°F and exterior develops a golden-brown color with slightly crispy edges. Remove from oven, let rest for 5 minutes, then drizzle with remaining hot honey sauce before serving.