On a cutting board, chop onion and jalapeno together to a juicy paste. Sprinkle with thyme, spices and honey. Add salt and pepper to taste and continue chopping to blend the jerk paste.
Spoon jerk paste over chicken breasts and set aside for 10 minutes to infuse with flavor.
Heat oil in a small, heavy skillet over medium-high heat. Sauge chicken until done, about 8 minutes per side.