Combine herbs and spices in a bowl and mix well. In a medium-sized mixing bowl, add dried basil, dill, oregano, paprika, garlic powder, salt, and black pepper. Whisk them together to create a fragrant seasoning blend.

Butterfly both large chicken breasts carefully, slicing all the way through so that you end up with four thinly sliced chicken breasts. Alternatively, you can leave the chicken breasts whole and gently pound them with a meat mallet.

Coat chicken with the seasoning blend on both sides until fully covered. Allow the seasoned chicken to refrigerate for at least 30 minutes or up to 24 hours.

In a large skillet over medium-high heat, add avocado oil and let it heat until shimmering.

Once hot, place the coated chicken breasts in the pan. Cook for about 3 to 4 minutes on each side until they develop a beautiful golden-brown crust.

Remove the chicken to a plate. Add the lemon wedges to the pan and sear for about 30 seconds to release their juices.

Carefully squeeze the lemon over the chicken and serve.