Heat olive oil in a small pot over medium-high heat. Next, add red onion, jalapeno pepper, and garlic. Saute until onion and pepper have softened, about 5 minutes. Remove and set aside.
Reduce heat to low. Add caraway seeds and saute for about 60 seconds. Remove from heat.
Place onion, jalapeno pepper, garlic, roasted red pepper, coriander, cumin, cayenne pepper, salt, lemon juice, and lemon zest in a small food processor. Blend until smooth, about 2 minutes.
Return mixture to pot and place over medium heat on stove top. Stir in butter and honey. Continue stirring until smooth. Remove from heat.
If chicken breasts are thick, slice each breast in half horizontally, so that each piece is about 1/2" in thickness. Place chicken in bowl with lid or sealable bag. Pour sauce over chicken and stir. Cover bowl or seal bag and place in refrigerator for at least 2 hours.
Preheat oven to 350 degrees.
Line baking pan with aluminum foil overlapping the sides. Place chicken with sauce in pan. Fold aluminum foil so that top of chicken is covered. If aluminum foil doesn't cover the top, use another piece to cover.
Bake for 35-45 minutes, or until chicken is cooked through.