1. Preheat the oven to broil. Arrange the oven tray to the top third of the oven (not the highest notch, usually the second one down). Line a large rimmed baking sheet with a silicone baking mat or foil. You may need to use two baking sheets.
2. In a small bowl, mix together 2 teaspoons brown sugar, 1 tablespoon paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon Italian seasoning, 1 ½ teaspoon kosher salt, 1 teaspoon black pepper and 1 tablespoon cornstarch.
3. Pat the chicken dry with a paper towel. Trim away any excess skin or sinew. Using a chef’s knife, slice the chicken breast in half lengthwise so they are thin fillets. Do your best to cut them to an even thickness, about 1/2-inch. Drizzle the chicken with 1 tablespoon olive oil and sprinkle on the seasoning mixture, tossing the chicken until it is evenly coated.
4. Place the chicken pieces on the prepared baking sheet, with at least 1 inch between each piece. Broil for 5 minutes. Flip the chicken using tongs and return to the oven. For small, thin pieces, broil another 5 minutes, for thicker pieces you may need 6-8 minutes. The chicken is done when it is golden brown and reaches an internal temperature of 165°F.
5. Let chicken rest for 5 minutes and then slice or shred or enjoy as is!

This is my go-to meal prep chicken and I love to use it in mason jar salads, this easy chicken and pasta bake, BLT chicken salad, flatbreads, wraps, or sandwiches.