Prep the Shallot and Garlic: Chop the shallot and garlic and let rest in a small bowl while you prepare the chicken.

Season the Chicken: Rinse the chicken in cold water, pat dry with paper towels and cut to 1” pieces. Toss the cut chicken pieces in a medium glass bowl and sprinkle with the salt and ground coriander seeds. Stir until the spices are evenly distributed.

Cook the Shallot and Garlic: Heat the extra virgin olive oil in a ceramic-coated, non-stick skillet over medium-low heat. Add the shallot and cook for about 3 minutes until translucent, stirring frequently to prevent burning. Add the chopped garlic, stir, and cook for about 1 minute or until fragrant.

Cook the Chicken: Add the chicken pieces and stir to combine. Cook until the chicken pieces reach an internal temperature of 165º, about 8-10 minutes. Just before the chicken is cooked, pour the lemon juice over the chicken to deglaze the pan. Break up the fond with a wooden or bamboo spoon. If there is a lot of fond build-up, you may need to add more lemon juice to loosen it.

Garnish and Serve: Garnish with fresh lemon zest, chopped cilantro and a couple of spins of fresh cracked pepper.

Store: Keep leftovers in an airtight glass container in the refrigerator for 3 days.