Heat the olive oil in a large heavy saucepan over medium-high heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for 30 seconds until aromatic.

Add the chicken broth, chopped red bell pepper, honey, minced ginger, apple cider vinegar, and whole chipotle chile to the saucepan.

Bring the mixture to a boil.

Reduce the heat to medium-low.

Simmer the sauce until it thickens, approximately 2 1/2 hours.

Add the fresh or thawed raspberries to the thickened sauce.

Cook, stirring occasionally, for 15 minutes.

Remove the saucepan from the heat.

Allow the chutney to cool slightly.

Stir in the chopped fresh cilantro leaves.

Season with salt and freshly ground black pepper to taste.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

On a lightly floured surface, roll the thawed puff pastry into a 12-inch square.

Cut the puff pastry into 2 to 3-inch squares.

Place the squares on the prepared baking sheet.

Using a small cookie cutter, score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge.

Bake the squares until puffed and golden, about 12 minutes.

Remove the scored, top section of the cooked pastry.

Fill each square with some of the goat cheese at room temperature.

Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese.

Arrange the goat cheese squares on a serving platter.

Serve immediately.