Slice chicken breasts horizontally into thin cutlets and then into bite-sized strips; for thighs, trim fat and slice similarly.

Combine sliced chicken with olive oil, cumin, smoked paprika, turmeric, garlic powder, onion powder, cayenne pepper, oregano, salt, pepper, and lemon juice in a bowl, mixing thoroughly.

Cover and refrigerate the marinated chicken for at least 30 minutes, or ideally 2-4 hours, or even overnight for best flavor.

In a food processor or blender, process peeled garlic cloves and salt until very finely minced and pasty, scraping down sides as needed.

With the processor running, slowly drizzle in the lemon juice until well combined.

While the processor runs on low, very slowly and steadily drizzle in the chilled neutral oil over 5-10 minutes until the mixture thickens into a creamy, white emulsion.

If the sauce is too thick or separates, add 1-2 tablespoons of cold water and process until smooth; continue adding oil until creamy and spreadable.

Taste and adjust salt or lemon juice as desired, then transfer the sauce to an airtight container and refrigerate for at least 30 minutes to meld flavors and thicken.

Heat a large skillet or cast-iron pan over medium-high heat, adding a small splash of oil if the chicken marinade is insufficient.

Add marinated chicken in a single layer, cooking in batches to prevent overcrowding, which would steam rather than sear the chicken.

Cook the chicken for 5-7 minutes per side, stirring occasionally, until golden brown, slightly charred, and cooked through (165°F/74°C internal temperature).

Remove the cooked chicken from the pan and let it rest for a few minutes before serving.