In a medium saucepan over low heat, combine raspberries, honey, and lemon juice. Bring to a low boil and mash berries with a fork until mixture thickens, about 10-15 minutes (or until jam reaches desired thickness).
Remove from heat and stir in chia seeds and vanilla extract. Pour jam into a jar with lid and set in the refrigerator for at least 1 hour.
Toast bread and serve with 1-2 tbsp of raspberry chia jam.