In a plastic resealable bag or in a non reactive bowl combine the buttermilk, cumin, paprika, garlic, and salt.

Add in the chicken breasts and allow this to sit at least eight hours or overnight.

Heat a grill or grill pan to medium high heat and cook the chicken breasts. If doing over a grill I prefer to do them over the flame to get nice char marks. But then I move them to indirect heat to finish cooking.

It takes about four minutes per side, eight minutes total for the chicken to grill depending on the thickness. You are looking for an internal temperature of 165 degrees.

Pull the chicken off and allow to rest on a cutting board for a few minutes. Then slice into strips and serve warm.