Instructions put all dry ingredients (ground cumin, salt, paprika powder, chilli powder, black pepper and coriander powder) in a large zip lock bag and shake. add chicken, 2 tbsp of chopped coriander, 1 tbsp of chopped parsley, minced garlic, grated whole lemon zest plus juice of ½, and finally EVOO. massage the chicken so it is nicely coated all over, then remove as much air as you can from the bag and seal it. in a small bowl, combine creme fraiche with the remainder of the fresh herbs, as well as the juice of the unused ½ lemon; stir in a pinch of salt and cover with cling film. leave chicken and dip in fridge overnight to marinade. leave chicken at room temperature for 1 hour before cooking it. grill chicken for 5 minutes each side, drizzle with MCT or flaxseed oil, sprinkle some coriander leaves over the top, and finally serve with the coriander dip on the side.