Prepare the Marinade and Chicken: In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, smoked paprika, and oregano. Add the chicken breasts and turn to coat thoroughly. Cover and leave at room temperature for 30 minutes. The chicken will look glossy and smell fragrantly of lemon and smoke.

Heat the Grill: Place your grill or grill pan over a high heat and let it get properly hot. You'll know it's ready when you hold your hand about 15cm above the grate and can only keep it there for 2 seconds. A good test is to flick a drop of water onto the surface; if it sizzles and evaporates immediately, you're ready. Brush the grates lightly with oil using a folded piece of kitchen towel.

Sear the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the breasts onto the hot grill, angled at about 45 degrees to the grates to get those beautiful cross-hatch marks. You should hear a vigorous, satisfying sizzle. Cook undisturbed for 4-5 minutes, until the underside is deeply golden and has released easily from the grill. The edges will look opaque and cooked.

Flip and Finish: Using your tongs, turn the chicken over. You'll see a deep, caramelised crust with distinct grill marks. Cook for another 4-5 minutes. At this point, insert a meat thermometer into the thickest part of the breast; you're looking for an internal temperature of 72°C. The chicken will feel firm to the touch but still have a slight give.

Create the Compound Butter: While the chicken finishes, mash the softened butter with the chopped parsley and thyme leaves in a small bowl. Season with a tiny pinch of flaky sea salt. The butter will be green-flecked and aromatic.

Rest and Glaze: Transfer the grilled chicken to a cutting board. Immediately top each breast with a small knob of the herb butter. The residual heat will melt the butter into a glistening, fragrant sauce. Loosely tent with foil and let the chicken rest for 5-7 minutes. This is crucial; the juices will redistribute, and you'll see them pooling around the chicken rather than running out onto the board.

Slice and Plate: To serve, slice each breast against the grain on a sharp diagonal bias. The interior should be perfectly white, moist, and opaque with no pinkness. Fan the slices out on a warm plate, spoon over any of the melted butter and juices from the board, and finish with a final sprinkle of flaky sea salt. The visual effect of the fanned slices, the glistening butter, and the dark grill marks is instant elegance.