Pour the olive oil into a large plastic zipper bag.

Add the marinade spices (cumin, paprika, allspice, turmeric, garlic powder, cinnamon, cayenne pepper, salt, and black pepper) to the bag.

Seal the bag and shake to combine the marinade.

Cut each chicken breast into sixths.

Place the chicken pieces into the bag with the marinade.

Seal the bag and use your hands to massage the marinade into the chicken.

Place the bag of chicken in the fridge to marinate for at least 8 hours or overnight.

Preheat your oven to 400°F (200°C).

Line a rimmed baking sheet with foil and spray it with non-stick cooking spray.

Remove the chicken from the marinade.

Arrange the chicken pieces evenly on the prepared baking sheet in a single layer.

Bake for 8 minutes.

Flip the chicken pieces and bake for another 8 minutes.

Remove the pan of chicken from the oven and let it sit until cool enough to handle.

Slice the chicken into thin pieces using a sharp knife.

Heat one-third of the olive oil in a large skillet over medium-high heat.

Mix one-third of the finishing spices (cumin, paprika, allspice, turmeric) together in a small bowl and set it near the stove.

Once the oil is hot, add one-third of the cooked chicken into the pan along with the spice mixture.

Cook, stirring, until the spices are coating the chicken and the chicken is heated through (1-2 minutes).

Remove the chicken to a plate.

Repeat the process with the remaining oil, chicken, and spices in two more batches.

Serve warm with tabbouleh salad and pita bread.