Cut each chicken breast lengthwise into 3-4 strips about 1 inch thick for even cooking. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika until well blended and slightly emulsified, about 30 seconds.

Add the chicken strips to the bowl and coat each piece thoroughly with the marinade using your hands or tongs. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. You can marinate overnight for maximum tenderness.

When ready to cook, preheat your grill to medium-high heat (about 400°F) or your oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking.

Remove the chicken from the marinade, allowing most of the liquid to drip off but leaving the garlic and herb bits clinging to the meat. Grill or bake for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) on a meat thermometer. The chicken should have golden-brown grill marks or a nicely roasted exterior with no pink remaining.

Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping every bite moist and flavorful.