In a sauce pan over medium heat, sauté the chili pepper and garlic in olive oil for a few minutes, until slightly browned.
Add the puréed ginger, honey and liquid aminos and stir until the honey has melted.
Add the chopped scallions and remove from heat to cool for 10 minutes.
Arrange the chicken breasts, skin side down, in a covered baking dish. Pour the hot honey + ginger marinade over the chicken, lifting up the chicken pieces to get the sauce underneath.
Cover and refrigerate for at least four hours.
Remove chicken from the refrigerator. Preheat oven to 375 degrees.
Bake, covered, for 30 minutes. Remove the cover, flip the chicken breasts over so they are skin side up, and bake for another 20 - 25 minutes, until the chicken is cooked through and the skin is slightly crispy.