Makes enough for 1 1/2 to 2 pounds of chicken.  Adjust accordingly (recipe is forgiving) for less or more chicken.

Ingredients:

• 1 tablespoon chili powder (Carrie is cutting this back to 3/4 tablespoon for balance; 3/4 tablespoon = 2 1/4 teaspoons)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano (dried oregano leaves)
• 1/2 teaspoon paprika
• 1 1/2 teaspoon cumin
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper

Directions:

Mix all the ingredients.  In a large bowl, sprinkle over and stir to coat the chicken.  Saute until chicken is cooked through, about 8 minutes.

Carrie says the”sweet spot”  is two to two and a half pounds of chicken, trimmed and cut into 1/2 inch cubes.  Any less than  2 pounds and the seasoning overpowers the chicken.  More than 2 1/2 pounds and the seasoning is too sparce.  Same phenomenon on the cube size; too small and the seasoning dominates the flavor, too large and the flavor is too weak.

If using 2 1/2 pounds, the recommendadtion is to let the chicken marinate for 15 minutes (only) after being coated with the seasoning to balance the additional mass.  Marinating not necessary with two pounds.