Prepare the Chicken Breasts:
Score the skin of the chicken breasts in a crisscross pattern, being careful not to cut into the meat. Season generously with salt, pepper, cinnamon, and smoked paprika.

Sear the Chicken:
Place the chicken breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 6–8 minutes, rendering the fat until the skin is golden and crispy. Flip and sear the other side for 2–3 minutes.

Prepare the Plum Marmalade Glaze:
In a small saucepan, combine plum marmalade, balsamic vinegar, Dijon mustard, honey, and rosemary. Heat gently until the glaze is smooth and glossy.

Glaze and Roast:
Transfer the seared chicken breasts to a baking dish, skin-side up. Brush generously with the plum marmalade glaze. Reserve some glaze for basting. Roast at 200°C for 8–10 minutes for medium-rare, or longer for well-done.

Rest the Chicken:
Remove the chicken breasts from the oven and let them rest for 5 minutes before slicing.

Serve:
Slice the chicken and drizzle with the remaining glaze. Serve alongside your favorite Christmas side dishes like roasted potatoes and green beans.