Trim any excess fat from the chicken. If using breasts, place each between two sheets of plastic wrap or inside a zipper bag and gently pound with a meat mallet or heavy pan until uniform in thickness about 1/2 inch (this creates the 'flat iron' style).

Make marinade

In a shallow dish or bowl, whisk together olive oil, soy sauce, fresh lemon juice, minced garlic, smoked paprika, ground cumin, crushed red pepper flakes, kosher salt, and black pepper until combined.

Marinate chicken

Place the flattened chicken in the marinade, turning to coat both sides. Cover and refrigerate for at least 30 minutes and up to 3 hours. If short on time, allow at least 15 minutes at room temperature after seasoning so flavors adhere.

For Cooking & Finish

Preheat pan

Remove chicken from refrigerator 10–15 minutes before cooking to take the chill off. Preheat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–5 minutes.

Sear chicken

Add the neutral oil to the hot pan and swirl to coat. Remove chicken from the marinade, letting excess drip off (discard used marinade). Place chicken in the pan without crowding. Cook undisturbed 3–4 minutes until well browned on the bottom.

Flip and finish

Flip the chicken and add the butter to the pan. Tilt the pan and spoon the melted butter over the chicken for about 2–3 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Total cook time will be about 5–7 minutes depending on thickness.

Rest and garnish

Transfer chicken to a cutting board and let rest 5 minutes to retain juices. Sprinkle chopped parsley over the chicken and serve with lemon wedges for squeezing over the top.