First things first, prep your chicken breasts. If they’re too thick, they may cook unevenly. To ensure they cook through, place each breast between sheets of plastic wrap and pound them to an even thickness of about 1 inch. This not only helps with even cooking but also tenderizes the chicken. Plus, if you need to blow off some steam, this is a pretty effective method!

In a mixing bowl, combine olive oil, lemon juice, basil, oregano, garlic powder, cumin, smoked paprika, ginger, salt, and pepper. Whisk everything together until it's well-blended. Place the chicken breasts in this marinade, ensuring each piece is evenly coated. Let this sit for at least 15-30 minutes. If you have more time, marinate for a couple of hours or even overnight in the refrigerator. This will lead to a more flavorful dish!

While the chicken is marinating, it’s time to heat up your grill pan. Place it over medium-high heat. Allow the pan to get hot—this is essential for those beautiful grill marks.

Once the grill pan is sizzling, carefully add the marinated chicken breasts. You should hear that lovely sizzle! Cook them undisturbed for about 6-7 minutes on one side. This will create those nice grill marks and allow the chicken to sear properly.

Say your little chicken prayer, and then flip each piece carefully. Cook the other side for an additional 6-7 minutes. You can always check the internal temperature; it should reach 165°F (75°C) at its thickest part. At this point, feel free to squeeze some additional fresh lemon juice over the top.

After cooking, remove the chicken from the pan and let it rest for about 5 minutes. This is a vital step that helps the juices redistribute, keeping the chicken moist.

Slice the chicken against the grain, and it's ready for your serving dish. Feel free to add fresh herbs on top as a garnish for aesthetics.