In a bowl, combine the dried basil, dill, oregano, paprika, garlic powder, salt, and black pepper. Mix well until everything is evenly blended.

Carefully butterfly both large chicken breasts by slicing them all the way through, allowing you to end up with four thinly sliced chicken breasts. Alternatively, you can leave the chicken breasts whole and gently pound them with a meat mallet to thin them.

Generously coat the chicken breasts with the seasoning blend on both sides. For optimal flavor, refrigerate the chicken for at least 30 minutes or up to 24 hours.

In a large skillet over medium-high heat, add the avocado oil. Wait until the oil is hot and shimmering.

Carefully place the seasoned chicken breasts into the skillet. Cook for 3 to 4 minutes on each side, until the chicken is golden brown and cooked through.

Once the chicken is done, remove it to a plate. In the same skillet, add the quartered lemon wedges and sear them for about 30 seconds.

Squeeze the seared lemon over the chicken for a burst of citrusy freshness before serving.