Prepare the Marinade: In a bowl, mix olive oil, honey, soy sauce, minced garlic, salt, and black pepper. Add chopped jalapeños and raspberries, mashing them slightly to combine.

Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Preheat the Oven: Preheat your oven to 375°F (190°C).

Sear the Chicken: In a large oven-safe skillet, heat a small amount of olive oil over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and sear the chicken for 3-4 minutes on each side until golden brown.

Bake the Chicken: Pour the remaining marinade over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Rest the Chicken: Remove the skillet from the oven and let the chicken rest for about 5 minutes. This will help keep it juicy.

Slice and Serve: Slice the chicken breasts and drizzle with the pan sauce. Garnish with fresh cilantro and serve with lime wedges on the side.