There is a method to make what’s called ‘hot honey’ that infuses the chili with honey by heating it up and then removing the solid chili pieces. However, I try to avoid heating honey wherever possible. I might make a separate DIY for that process, though, if it receives enough interest. You could also skip the chili infusion time by using a liquid chili sauce or hot sauce instead straight into the honey- though the garlic will still need time to release its juices into the honey and infuse it.