1. Prepare the Chicken and Marinade: Start by patting your boneless, skinless chicken breasts or thighs dry with paper towels. This helps the marinade adhere better. In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, onion powder, salt, and black pepper until well combined.

2. Marinate the Chicken: Add the chicken pieces to the bowl with the marinade, ensuring each piece is thoroughly coated. You can also place the chicken and marinade in a large zip-top bag. Seal the bag, pressing out as much air as possible, and massage the chicken to distribute the marinade evenly. Place the chicken in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for maximum flavor.

3. Preheat Your Cooking Surface: When you’re ready to cook, preheat a large skillet or grill pan over medium-high heat. If using a skillet, you can add a tiny bit of extra olive oil (about 1 teaspoon) to prevent sticking, though the marinade should provide enough oil.

4. Cook the Chicken: Place the marinated chicken pieces in the hot skillet or on the grill pan. Cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) when measured with a meat thermometer. The chicken should have a nice golden-brown sear on the outside and be opaque all the way through. Avoid overcrowding the pan, as this can steam the chicken instead of searing it; cook in batches if necessary.

5. Rest the Chicken: Once cooked, remove the chicken from the pan and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in much juicier chicken.

6. Slice and Serve or Store: After resting, slice the chicken against the grain into desired pieces – strips, cubes, or thin slices work well for meal prep. If serving immediately, garnish with fresh parsley if desired. For meal prep, allow the chicken to cool completely before storing.