In a small bowl, mix all spices.

Pat the chicken dry, rub with a little olive oil, and coat evenly with the spice mix. Let sit for 15–30 minutes.

You can grill or roast the chicken. To grill, grill the chicken over medium-high heat for five to six minutes per side, or until internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Allow to rest before slicing.

To roast, preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Place chicken on prepared baking sheet. Drizzle with olive oil and roast for 20–25 minutes, or until cooked through. Broil for two to three minutes at the end for a lightly charred finish.

Toss the peaches, shallot, pistachios, herbs, lime juice, and olive oil in a

bowl.

Season with salt. Let sit for 10–15 minutes to allow the flavors to come together.

Rinse the rice and cook with water or broth and a pinch of salt.

Once cooked, fluff with a fork and stir in the lime zest, lime juice, and cilantro.

Spoon cilantro-lime rice into bowls or onto plates.

Top with sliced chicken and a generous spoonful of peach salsa.