Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/4 inch (6 mm). This creates the 'paillard'—thin, quick-cooking cutlets.

Make the marinade

In a shallow dish, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, ground cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate

Add the pounded chicken to the dish and turn to coat thoroughly. Cover and refrigerate for 20–30 minutes (or up to 2 hours). Bring to near room temperature for 10 minutes before grilling if chilled.

Preheat grill or pan

Heat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Brush grates or pan with a little oil to prevent sticking.

Grill the paillards

Remove excess marinade and place chicken on the hot grill or pan. Cook 2–3 minutes per side, until well browned and internal temperature reaches 165°F (74°C) or juices run clear. Because the breasts are thin, avoid overcooking. Transfer to a plate and let rest 3–5 minutes.

Harissa Yogurt

While chicken rests, stir together 1 cup Greek yogurt, 1.5 tbs harissa paste, 1 tsp lemon zest, 1 tbs lemon juice and 1/2 tsp salt in a small bowl until smooth. Taste and adjust harissa or salt to preferred heat and seasoning. Keep chilled until plating.

Avocado & Herb Salad

In a bowl, gently combine the diced avocado, chopped cilantro, parsley, mint, finely diced red onion, 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss lightly to coat, taking care not to mash the avocado. Adjust seasoning to taste.

Garnish & Assembly

If using dried barberries, quickly toast them in a dry small skillet over medium for 30–60 seconds to deepen flavor (watch carefully so they don't burn).

On each plate, place a small bed of microgreens or arugula (optional). Spoon 2–3 tbs harissa yogurt onto the plate and spread slightly. Lay a grilled chicken paillard on top of the sauce. Spoon a generous portion of the avocado & herb salad beside or on top of the chicken.

Scatter toasted barberries over the salad and chicken. Drizzle 1 tbs extra virgin olive oil over the dish and garnish with lemon wedges. Serve immediately.