From Bon Appetit, halved and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained
1 teaspoon paprika
1/2 teaspoon ground cumin
1 14-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
3/4 cup coarsely crumbled feta
4 large eggs
1 tablespoon chopped flat-leaf parsley

2 large or 4 small boneless, skinless chicken breasts (1-2 two-sided breasts)

2 teaspoons cumin
1 teaspoon sweet paprika
1 teaspoon cinnamon
2 teaspoons coriander
1 teaspoon cayenne
1 teaspoon kosher salt

Olive oil

Toast spices in a medium saucepan over low heat until fragrant.

Rub the blended spices all over the chicken. Marinate for up to 4 hours or overnight.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium heat.

When hot, add a 2-count of extra virgin olive oil and place the chicken in the pan.