Combine the lemon juice, olive oil, minced garlic, fresh parsley, paprika, oregano, and cumin in a bowl or gallon-sized zip-top bag. Whisk together until the spices are fully dissolved and distributed evenly throughout the marinade. This creates a flavorful base that will infuse the chicken with Mediterranean aromatics.

Pat the chicken breasts dry with paper towels, then season both sides generously with salt and black pepper. Pierce the surface of each breast 3-4 times with a fork to help the marinade penetrate deeper into the meat. Place the seasoned chicken into the bag with the marinade, ensuring all pieces are submerged and evenly coated. Let marinate for at least 20 minutes at room temperature (or up to 2 hours in the refrigerator for deeper flavor).

Remove the chicken from the marinade, allowing excess liquid to drip off briefly (I like to reserve a tablespoon of marinade to brush on halfway through cooking for extra flavor). Heat your grill to medium-high heat or position your oven rack 4-6 inches from the broiler and preheat to high. Cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C), with a golden-brown exterior and light char marks. The chicken is done when the juices run clear and there's no pink at the thickest part.

Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it tender and moist. Serve immediately with your choice of Mediterranean sides like roasted vegetables, couscous, or a fresh salad.