Combine all spices and set aside.
Trim the fat off the chicken, pound it to even thickness, pat the chicken dry, rub with oil and the spice mix, and let sit for 10 minutes.
Heat the avocado oil in a pan over medium to medium-high heat. Cook chicken breasts on the first side for 6 minutes (70% cooked through), then turn down the temp a little, add the butter and rosemary, and cook another 6 minutes. Spoon the rosemary-infused butter continuously over the chicken for the last minute.
Pull the chicken off of heat at 160°, let it rest 5 to 10 minutes, then serve!
