Slice each chicken breast lengthwise to create four thinner cutlets. Pat them thoroughly dry with paper towels to ensure a crispy crust.

In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and ground pepper. Rub this spice mixture generously over all sides of the chicken breasts for even coating.

Add the olive oil to a cast iron pan or heavy-bottomed skillet and heat over medium-high heat until very hot, almost smoking. Carefully add the seasoned chicken to the hot pan in a single layer.

Cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165℉ (74°C) using a meat thermometer and the exterior is deeply browned and 'blackened'.

Remove the chicken from the pan and let it rest for 5 minutes on a cutting board before slicing. This allows the juices to redistribute, ensuring tender, moist chicken.