1/3cupchopped fresh cilantro,plus more for serving
Salt and freshly ground black pepper
Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
Preheat a grill over medium-high heat to about 425 degrees.
Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
*Thighs can be used as well just increase grill time (about 6 minutes per side, to 165 degrees in center).