Heat oil in an oven safe skillet on medium heat. Add chicken breasts. After 5 minutes, turn and cook for another 5 minutes.
Place skillet in a 375° oven for 30 minutes.
Using a non-stick saucepan, stir in passion fruit purée, honey, lime juice, red chili pepper flakes, salt & pepper over medium heat and bringing to a boil. Lower heat and simmer for 10 minutes. Remove from heat and set aside.
After 30 minutes, remove skillet from oven, brush both sides of each piece of chicken with sauce, and place back in the oven for another 10 minutes, or until the internal temperature reaches 165°. Remove from oven and place chicken on a cutting board to rest.
Add remaining sauce to the skillet over medium heat, stirring to deglaze the pan. Bring to a boil and lower heat to simmer for about 10 minutes.
Brush chicken with sauce and serve with sauce on the side.
