Slice chicken breasts:

• Place one breast on a cutting board and ensure that the board won’t slip. I usually place the board on a folded kitchen towel. Remove the tender if it’s still attached.

  4 chicken breasts
• Cut: Hold the piece flat with one hand. Using a sharp chef’s knife, slice the breast in two horizontally, cutting as evenly as possible.
• Pound: To make the pieces completely even, pound the with a meat mallet or a heavy object like a pan. Cover the slices with a piece of plastic wrap and pound them to an even thickness, about ½ - ¾ inches/ 1.2-2 cm thick. Do it gently and evenly to avoid tearing the meat.
• Season chicken: Place the slices into a large bowl. Pour the oil on top and turn the pieces to coat them all over. Add all the spices and mix well to coat.

  2 tablespoons olive oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 tablespoon brown sugar + 1 teaspoon sweet paprika + 1 teaspoon oregano + ¼ teaspoon garlic powder + ¼ teaspoon curry powder
• Bake: Preheat the oven to 425°F/220°C and line a baking sheet with parchment paper or aluminum foil. Bake the seasoned chicken for about 12 minutes. Check the internal temperature; it should be 165°F/74°C. If it’s not there yet, give it another 2 minutes and check again.
• Pan-fry: Heat 2 tablespoons of oil (or butter) in a large cast-iron skillet or frying pan. Cook the slices for about 3-4 minutes per side or until the internal temperature reaches 165°F/74°C.

  2 tablespoons vegetable oil
• Air-fry: Preheat the air fryer and brush the basket with oil. Arrange the slices in the air fryer in a single layer. Cook them for about 10-12 minutes, turning halfway through. Check the internal temperature after 10 minutes already.
• Grill: Preheat the grill to high heat and brush the grates with oil. Grill the marinated chicken with the lid on for 2-3 minutes per side or until cooked through.