• Place the chicken on a cutting board and use a sharp knife to slice all the way through the center of each piece, horizontally, to create two thin cutlets. Alternately, cover them with a sheet of plastic wrap and pound lightly with the smooth side of a meat mallet to ½-inch thickness.
• Whisk 2 tablespoons olive oil with the vinegar (or lime juice) and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade, press out as much air as possible, seal the bag, and squish the chicken around to mix it well with the marinade. Refrigerate for at least 1 hour and up to 8 hours.

Stovetop Directions

• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for 4 minutes, undisturbed. Flip the chicken over and continue to cook for 3 to 4 minutes more, or until well browned on both sides and the internal temperatures reaches 165 degrees F. If chicken is thicker than ½-inch, you'll probably need to reduce heat to MEDIUM and cover the skillet to cook through.
• Transfer the chicken to a cutting board to rest for about 5 minutes. Then, slice into bite-size cubes.

Grilling Directions

• Grease the rack of a charcoal or gas grill and prepare the coals or preheat to MEDIUM heat.
• Grill the chicken for about 4 minutes per side, or until chicken is cooked through and registers 165 degrees F in the thickest portion,
• Remove chicken from the grill and transfer it to a cutting board to rest for 5 minutes. Then, slice into bite-size cubes.