Rinse the chicken breasts under cold water and pat them dry with paper towels.

Trim any excess fat and cut into 1-inch thick chunks or chinks.

Note: Uniform size in chicken pieces ensures even cooking. No one likes a charred morsel next to an undercooked one, right?

In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, salt, and pepper.

Add the chicken chinks to the marinade and toss to coat evenly.

Cover and refrigerate for at least 30 minutes, though a couple of hours would be better for more flavor absorption.

Fact: Marinating chicken not only flavors it but also tenderizes it, making it juicier and more enjoyable.

Preheat your grill to a medium-high heat.

Oil the grill grates to prevent sticking.

Warning: Always keep a fire extinguisher handy when grilling. Safety never takes a holiday!

Place the marinated chicken chinks on the grill.

Grill each side for about 4-5 minutes or until the internal temperature reaches 165°F (74°C).

Baste occasionally with the remaining marinade for extra flavor.

Note: Keep the lid open while grilling to prevent flare-ups and to keep an eye on those beauties.