Adapted from this Chelsea’s messy apron recipe
4 chicken tenders, thawed
½ teaspoon cumin
½ teaspoon turmeric
Salt and pepper
4 teaspoons olive oil
Heat a grill pan on medium high.
Mix the cumin, turmeric, salt and pepper.
Pat the chicken with a paper towel to dry both sides. Brush with olive oil and then coat each side with the spice blend. Grill on medium high heat turning after 4 or 5 minutes until the chicken reaches an internal temperature of 165°.