Instructions:
- Trim any excess fat from the chicken breasts. Slice thinly against the grain into uniform strips (about 1/4 inch thick).
- In a large bowl, whisk together the yogurt, lemon juice, olive oil, and all the dried spices (cumin through black pepper). Ensure the spices are fully incorporated.
- Add the sliced chicken to the marinade, ensuring every piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours.
- Place a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Allow it to get properly hot. Add 1 tablespoon of fresh olive oil.
- Working in batches (do not overcrowd the pan!), lay the marinated chicken strips flat in the hot pan. Cook for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C).
- Remove the cooked batches and set aside. If the pan looks dry, add a tiny drizzle of oil before starting the next batch. Once all chicken is cooked, let it rest for 2 minutes before serving immediately.