Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear.
In a small bowl, combine smoked paprika, garlic powder, cumin (if using), salt, and black pepper to create a flavorful spice blend.
Zest the lemon directly over the spice mixture, then cut and squeeze out the juice into the bowl. Mix well to combine.
Rub the spice mixture all over the chicken breasts, ensuring even coating on all sides.
Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). You should see the surface starting to shimmer and slightly smoky.
Brush the grill grates lightly with olive oil or oil the chicken to prevent sticking. Place the chicken breasts on the hot grill, skin-side down if applicable.
Cook for about 6–7 minutes, then flip the chicken using tongs. You should see a deep, golden-brown sear with grill marks forming.
Continue grilling for another 6–7 minutes, until the internal temperature reaches 74°C (165°F) and juices run clear when pierced.
Remove the chicken from the grill and tent loosely with foil. Let it rest for 5 minutes to allow juices to redistribute.
Slice the chicken against the grain, revealing a juicy, smoky interior with crispy, charred edges.
Squeeze fresh lemon over the slices before serving to brighten the flavors and add a zesty finish.
