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PdfPreheat the oven to 425°F (218°C).
In a large bowl, combine the cumin, coriander, cayenne, cinnamon, pepper, salt and olive oil and mix well. Add the chicken, toss and coat well.
Spread the chicken on a cookie sheet. Bake until the chicken is done but still juicy, about 15 minutes.
Serve the chicken on Keto Paleo Naan Bread (page 136) drizzled with a couple of tablespoons of Creamy Tahini Sauce (page 145).