Israeli Spice Rub:
1 1/2 tablespoons sweet paprika (1 1/2 palmfuls)
1 1/2 tablespoons ground cumin (1 1/2 palmfuls)
1 teaspoon dried oregano (1/3 palmful)
1 teaspoon ground coriander (1/3 palmful)
1/2-1 teaspoon crushed red pepper flakes (medium-hot in spice level)
1 1/2 teaspoons coarse kosher salt (1/2 palmful)
4 boneless, skinless chicken breasts (1 1/2-2 pounds), split into 8 pieces
Extra virgin olive oil (EVOO), for drizzling
Warm pita or flat bread, for passing
For the spice rub, combine the paprika, cumin, oregano, coriander, crushed red pepper flakes and kosher salt in a bowl. Place in a sealable jar; keep in a cool dry place for up to six months.
Place chicken in a shallow dish. Drizzle with EVOO to barely coat the meat. Rub chicken liberally with four tablespoons of the spice blend. Let stand 10 minutes.
Grill chicken 6-7 minutes on each side or until juices run clear.