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Toast the cumin seeds in a dry pan until fragrant then grind to a powder using a pestle and mortar.
Put the chicken in a shallow bowl with all the other ingredients, plus some freshly ground black pepper. Toss in the marinade, then cover and leave at room temperature for 1 hour (or in the fridge overnight).
Heat a large griddle or frying pan over a medium-high heat. Season the chicken generously with salt, mix well and then add to the pan without shaking off any excess marinade. Leave for 2-3 minutes without moving, to char and brown, then turn the chicken pieces over and cook for a further 2-3 minutes, until cooked through – you might need to do this in two batches. Skewer, if you like, and serve with extra orange wedges for squeezing over.