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For the marinade:
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1.
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Pour the olive oil into a large plastic zipper bag.
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Add the marinade spices, then seal the bag and shake to combine.
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2.
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Cut each of the chicken breasts into sixths, then place the pieces into large plastic zipper bag.
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Seal the bag and use your hands to work the marinade into the chicken.
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Place the bag of chicken into the fridge to marinate for 8 hours or overnight.
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For the preparation:
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3.
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Preheat your oven to 400 F, then prepare a rimmed baking sheet by lining it with foil and spraying it with non-stick cooking spray.
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Pull the chicken out of the marinade.
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Arrange the chicken pieces evenly on the baking sheet in a single layer.
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4.
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Bake for 8 minutes, flip the chicken pieces, then bake for another 8 minutes.
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5.
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Remove the pan of chicken from the oven and let it sit until cool enough to touch.
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Slice the chicken into thin pieces using a sharp knife.
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Heat a third of the olive oil in a large skillet over medium-high heat.
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While it is heating, mix the finishing spices together in a small bowl and set it near the stove.
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6.
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Once the oil is hot, add one third of the cooked chicken into the pan along with one third of the spices next to the stove.
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Cook, stirring, until the spices are coating the chicken and the chicken is heated through (just a minute or two).
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Remove chicken to a plate.
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7.
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Repeat this process with the remaining oil, chicken and spices so that it is cooked in three batches (or, if you have a really, really big pan you could do it all at once).
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Serve warm with tabbouleh salad and pita bread.
