In a medium bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well until a smooth paste forms.

Pat the chicken breasts thoroughly dry with paper towels. This crucial step helps the seasoning adhere better and promotes a better sear.

Add the dried chicken pieces to the spice blend in the bowl, ensuring each piece is evenly coated. Use your hands to massage the marinade into the chicken for best results.

Cover the bowl and refrigerate for at least 30 minutes, or for up to 4 hours for a deeper flavor infusion. Do not marinate for more than 4 hours as the acidity can change the chicken's texture.

Preheat your cooking method of choice: grill to medium-high heat, oven to 400°F (200°C), or a large skillet over medium-high heat with a tablespoon of oil.

Cook the chicken for 6-8 minutes per side (or until an internal temperature of 165°F (74°C) is reached and the juices run clear). Grilling or pan-frying will give a nice crust, while baking will result in more tender chicken.

Remove the chicken from heat and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.