Prep the chicken: If using breasts, slice them horizontally to make cutlets about 1/2 to 3/4 inch thick. This helps them cook evenly and stay juicy. Pat dry with paper towels.

Make the marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme/rosemary, smoked paprika, cumin (if using), salt, and pepper.

Marinate: Add the chicken to a zip-top bag or shallow dish and pour over the marinade. Toss to coat. Marinate for at least 30 minutes and up to 8 hours in the fridge. Don’t exceed 12 hours—too much acid can make the texture mealy.

Preheat the grill: Heat a gas or charcoal grill to medium-high (about 425–450°F). Oil the grates to prevent sticking. A grill pan on the stovetop works too; heat it until just smoking and lightly oil it.

Shake off excess marinade: Let extra marinade drip off the chicken. This reduces flare-ups and helps good searing.

Grill: Place chicken on the hot grill. Cook 4–6 minutes per side for cutlets or thighs, depending on thickness. Flip once for best grill marks. Cook to 165°F internal temperature.

Rest: Transfer to a plate, tent loosely with foil, and rest for 5 minutes. Resting keeps the juices in the meat.

Finish and serve: Sprinkle with chopped parsley or dill. Add an extra squeeze of lemon. Serve with a simple cucumber-tomato salad, tzatziki, rice pilaf, or warm pita.