Position a rack in the middle of the oven and heat the oven to 425°F.
Soak the saffron in 2 teaspoons hot water for 5 minutes.
In a food processor, puree the saffron and soaking water with the olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic and 1/2 teaspoon salt. Add the sun-dried tomatoes, olives and parsley. Pulse to form a coarsely chopped stuffing (it should be coarser than pesto).
If any of the backbone is still attached to the chicken breasts, cut it off with poultry shears. Trim off the side flap with rib meat and bones. Use your finger to make a small opening between he skin and the flesh of the breasts. Run your finger under the skin to separate it from the breasts, making a pocket and being careful not to detach the edges of the skin.
Stuff the tomato mixture into the pocket, distributing it evenly over the chicken. Pat the skin back in place and season with 1 teaspoon salt and 1/2 teaspoon pepper. Line a heavy-duty rimmed backing sheet with aluminum foil. Roast the chicken on the baking sheet until the juices run clear and a meat thermometer registers 165 F about 30 minutes.