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Preheat the oven to 220C or 430F.
If the chicken breasts are thick, pound them with a mallet or rolling pin, covering with cling film or a plastic bag.
Mix brown sugar, garlic powder, onion powder, sweet paprika, dried oregano, cumin, cayenne pepper, salt, and black pepper.
Drizzle chicken with 1 tablespoon of olive oil and rub with half of the seasoning mixture. Turn and repeat on the other side.
Bake in the preheated oven for 18-20 minutes.
Serve immediately after cooking with chopped dill or parsley on top.
For the cucumber salad, thinly slice cucumbers and purple onion.
Combine white wine vinegar, honey or agave nectar, chopped dill, salt, and black pepper for the dressing.
Toss sliced cucumber, onion, and dressing in a salad bowl. Decorate with fresh herbs if desired.