Preheat oven to 400°.
Combine all sixteen spices. Store in an airtight container for up to 6 months.
Rub each breast with up to 2 tablespoons of the spice mixture or enough to coat both sides of the chicken.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat until almost smoking. Saute the breasts, skin side down, until golden brown, about 2 minutes per side. Turn the breast over and transfer the pan to the oven. Bake the chicken until cooked through, 8 to 10 minutes for skinless, boneless or longer if on the bone. Remove from the oven and let rest for 5 minutes before serving.
Top chicken breasts with cilantro-pumpkin seed sauce, red pepper sauce, pumpkin seeds and cilantro.
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