Preheat an oven to 400F and place a wire rack over a baking sheet or line a baking sheet with parchment paper or foil. 

Cut the chicken breasts into 8 pieces as evenly as possible. (If you have thicker pieces, you may want to cover in cling wrap and pound them to an even thickness.)

Place the chicken in a large bowl before adding the ground cinnamon, cayenne and black pepper, and salt. Stir well to fully coat the chicken. 

Add the honey to the chicken after you've fully coated the chicken with the spice mixture. Stir well. 

Crush the corn flakes before adding to the chicken and stir well. (You can crush the cereal in a small bag, with your hands, or with a food processor.)

Place the chicken pieces on the wire rack or baking sheet and bake for 18-20 minutes or until the chicken reaches an internal temp of 165F.

While the chicken is in the oven, mix the Carbquick or biscuit mix with the water until you can form a ball of dough. 

Divide the dough into 8 pieces and flatten them between your palms. (Optional: brush with a bit of butter or egg wash for a golden brown top.)

Add to the oven and bake for 7-10 minutes or until golden. 

Add the raspberry preserves and chipotle peppers to a blender or food processor and pulse until smooth. 

Slice each biscuit open and top with one of the chicken pieces and raspberry jam. If you're storing some for later, leave the raspberry jam off until serving.