Marinade: Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl and whisk to combine. Add chicken and toss well to coat. Cover and store in refrigerator overnight or at least a few hours.

Oven Method: When ready to cook, heat oven to 425°F. Line a baking sheet (or 2 if needed) with aluminum foil. Remove chicken from marinade and place on sheet ensuring each piece is as flat as possible to ensure even cooking. Put chicken in oven and cook until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.

Grill Method: Preheat grill to medium. Grill chicken for about 10-15 minutes, turning once. Cook until browned, crisp at the edges and cooked through.

Once cooked allow chicken to rest for about 2 minutes and slice into pieces.

Scatter the parsley over the top and serve suggested accompaniments.