Toss the chicken breasts with the seasoning mix in a large zip-top bag. Then pour in the olive or avocado oil and toss to evenly coat. Marinate in the refrigerator for at least an hour or all day — the more time the better.
Preheat the grill and cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through (internal temperature should read 165 degrees F when taken with a quick read thermometer). Remove from the heat and allow the chicken to rest for 5 minutes before cutting. Serve with Avocado Tomato Salsa if desired.
If your package of raw chicken contains a lot of water, make sure to drain the chicken and pat it dry. A little dampness will allow the spice rub to adhere. Too much will make it clumpy.
As an option to grilling, lightly coat a large skillet with oil and place over medium to medium-high heat. Cook the chicken breast halves for 5 minutes per side, or until the meat is no longer pink in the center.
The chicken can also be cut into bite-size pieces and stir-fried. Sliced bell peppers and onions are a nice addition.