In a non-reactive bowl, whisk together the honey, curry paste, roasted garlic, soy sauce, and thai red chili sauce. Add the chicken breasts, turning to coat. Cover and refrigerate for 30 minutes to a day.
Remove the chicken from the marinade and pour the marinade into a saucepan.
Preheat the grill to medium-high and grill the grill the chicken for about 6 to 7 minutes per side, until cooked through.
While the chicken is cooking, heat the marinade, bringing it to a boil over medium heat. Add the lemon juice, and extra curry paste, simmering until thickened and reduced by about ⅓.
Serve the chicken over a bed of grill roasted vegetables and jasmine rice with the sauce on top.