In a small bowl, combine the smoked paprika, garlic powder, salt, dried oregano, and cayenne pepper. Whisk in the 3 tablespoons of olive oil to create a smooth, spreadable paste. This spice-oil combination will be your base for building flavor on the chicken. The oil helps the spices adhere and distribute evenly across the meat while infusing it with smoky, savory notes.

Pat the 1-inch chicken chunks dry with paper towels, then place them in a large bowl. Pour the paprika marinade paste over the chicken and toss thoroughly, ensuring every piece is well coated on all sides. I like to use my hands to massage the marinade into the chicken—this helps the spices penetrate deeper and ensures even coverage. Let the chicken sit at room temperature for 20 minutes to allow the flavors to begin penetrating the meat.

While the chicken marinates, position your oven rack about 6 inches from the broiler element and preheat the broiler to high. Lightly coat a baking sheet with the 1 tablespoon of olive oil to prevent sticking and promote browning. Having everything ready before the chicken goes in ensures you can work quickly once cooking begins.

Spread the marinated chicken chunks in a single layer on the prepared baking sheet. Place under the broiler for 6-7 minutes until the edges begin to char and brown. Carefully remove the sheet, flip each piece to expose the other side, and return to the broiler for another 5-7 minutes. The chicken is done when it reaches an internal temperature of 160°F at the thickest piece. I always use an instant-read thermometer to avoid overcooking—the quick, high heat of broiling means a few seconds difference can affect texture.

Remove the baking sheet from the broiler and let the chicken rest for 2 minutes before serving. This brief rest allows the juices to redistribute, keeping the meat moist and tender. The residual heat will continue gently cooking the interior while the exterior stays perfectly charred and flavorful.