Cut the chicken into bite-size pieces and place it in a large bowl or zip-top bag. In a separate bowl, mix together the extra-virgin olive oil, fresh lemon juice, minced garlic, and all the spices. Pour the marinade over the chicken and toss well to coat every piece evenly.

Cover and refrigerate for at least 1 hour. For deeper flavor and more tender chicken, marinate for 4 hours or overnight if possible.

Preheat your oven to 425°F (220°C). Lightly drizzle olive oil on a sheet pan to prevent sticking. Spread the marinated chicken evenly across the pan so it cooks evenly. Scatter the sliced red onions over the chicken.

Bake for 25 minutes, or until the chicken is fully cooked and tender.

For crisp edges and deeper flavor, you can finish the chicken one of two ways:

Pan Sauté Method: Heat a large skillet over high heat. Add 1 tablespoon olive oil and cook the baked chicken briefly until slightly crisp.

OR

Broil Method: Place the baking sheet on the top rack and broil for 2 minutes until lightly crisp on the edges.

Remove the chicken from the oven and taste. Adjust salt and pepper if needed. Serve warm with your favorite sides or wraps.