Cut the chicken into very thin slices, as if they are being shaved. I find that it is easier to do this when the chicken is halfway frozen or thawed.

Combine all spices.

Add olive oil and vinegar and form into a paste.

In a bowl or re-sealable plastic bag, add spice mixture to chicken and toss to coat thoroughly.

Allow chicken to marinate for 2 to 3 hours so that spices penetrate.

In a medium-sized skillet or grill pan, heat oil. Be sure that your pan is sizzling hot.

Add half of the chicken to the pan.

Stir continuously for 2 to 4 minutes.

Keeping the chicken over the heat for longer will result in dry chicken.

Remove from heat and repeat with remaining half of chicken.