Pat chicken breasts dry with paper towels to ensure a proper sear.

In a small mixing bowl, cream together the softened butter, honey, cinnamon, and 1/4 teaspoon of salt until smooth and aerated.

Season the chicken breasts evenly on both sides with the remaining salt, black pepper, and garlic powder.

Heat the vegetable oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat.

Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Reduce the heat to low. Add 3 tablespoons of the prepared honey cinnamon butter to the pan.

Baste the chicken continuously with the melting butter for 1 to 2 minutes until the meat is thoroughly glazed.

Remove the chicken from the pan and let rest for 3 minutes.

Serve warm with an additional dollop of the fresh honey cinnamon butter on top of each breast.