Prepare the marinade: combine olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, red pepper flakes, and pinch of cinnamon in a large mixing bowl, whisk together to combine
Peel and cut onion into strips
Add chicken and onion to bowl with marinade and stir to combine
Cover bowl with plastic wrap and place in refrigerator for at least 1 hour to marinate
Preheat oven to 425 degrees
Prepare a baking sheet by spraying it with oil
Add the chicken, onion, and marinade to the baking sheet, spreading it out so it is evenly distributed across the pan
Bake in the oven at 425 for 22-25 minutes, until the chicken is cooked through (if using chicken breasts instead of tenderloins, bake 30-40 minutes)
Remove from oven and serve with white basmati rice, pita bread, tzatziki sauce, Kalamata olives, hummus, and feta cheese
Store leftovers in an airtight container in the fridge for up to 3 days. This chicken tastes great served cold on a salad with my homemade ranch dressing
