Prep the Chicken: Pat the chicken dry with paper towels. Cut into even 1-inch cubes by slicing against the grain into strips, then dicing.

Optional Marinade: Combine olive oil, garlic, lemon juice, salt, pepper, and herbs in a bowl. Toss the chicken cubes and marinate in the refrigerator for 30 minutes to 2 hours for extra flavor.

Pan-Sear Method: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chicken cubes in a single layer, avoiding overcrowding. Cook for 5–7 minutes, turning once, until the internal temperature reaches 165°F and edges are slightly crisp.

Baking Method: Preheat oven to 400°F. Toss chicken cubes with olive oil, garlic, salt, and paprika. Spread evenly on a parchment-lined baking sheet. Bake 15–18 minutes, flipping halfway, until cooked through.

Stir-Fry Method: Heat sesame oil in a wok or large pan over high heat. Add chicken, garlic, and ginger. Stir-fry for 5–6 minutes. Add vegetables like bell peppers or broccoli if desired, and cook until tender.

Check for Doneness: Ensure no pink remains inside, juices run clear, and internal temperature reads 165°F. Avoid overcooking to keep chicken moist.

Serve: Use cubed chicken in pasta dishes, tacos, salads, grain bowls, or wraps.