To allow the chicken to cook evenly, I prefer flattening them out slightly. Place the chicken in between two sheets of parchment paper and flatten with a meat mallet or a rolling pin until even in thickness, approximately 1.5-2cm thick.
Place the chicken in a suitable dish for marinating.
Whisk together oil, lemon juice, spices, salt and pepper.
Pour over the chicken and allow to marinate for at least 20 minutes but up to 24 hours, covered in the fridge.
Cook the chicken on a hot grill or grill pan for 3-4 minutes per side until golden brown and cooked through.
Remove from the heat and allow to rest for a few minutes then slice and serve.