Cream softened butter and granulated sugar in a mixing bowl until light and fluffy, about 3-4 minutes. Then, beat in the large eggs and mix until fully combined. Slowly add the all-purpose flour, matcha powder, baking powder, and salt, stirring until just mixed.

Roll the dough into small balls, about one inch in diameter. Place the balls on a baking sheet lined with parchment paper, then gently press your thumb into the center of each ball to create an indentation.

In a small saucepan over medium heat, combine fresh raspberries and honey. Cook until the raspberries break down, about 5 minutes. Stir in chia seeds, remove from heat, and let it sit for about 15 minutes until thickened.

Preheat your oven to 350°F (175°C). Fill each thumbprint with a spoonful of the raspberry chia jam. Bake in the preheated oven for 12-15 minutes or until cookies are golden around the edges.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before serving.