- 1 – 1 1/2 lbs. boneless skinless chicken
- 3 tablespoons olive oil or coconut oil, divided
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon paprika
- 3/4 teaspoon sea salt or Himalayan
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1 /4 teaspoon cayenne
Dice the chicken into small pieces, approximately 3/4″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Sauté, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This took just a few minutes. Be careful not to overcook the chicken.
Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan. Enjoy!