Gather all your ingredients: diced chicken, chopped onion, minced garlic, spices, broth, lemon, and herbs.
Heat oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
Add chopped onion to the pot and sauté for about 5 minutes, until it becomes translucent and fragrant, with a slight golden hue.
Stir in minced garlic and cook for another minute until it releases a rich aroma.
Add diced chicken to the pot, cooking for about 8 minutes, stirring occasionally, until the meat turns golden around the edges and is cooked through.
Sprinkle in paprika, cumin, and cayenne pepper, stirring well to coat the chicken and vegetables evenly with the spices.
Pour in chicken broth and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer uncovered for 20-25 minutes, allowing flavors to meld and the broth to slightly thicken.
Taste the soup and adjust salt or spice levels if needed. Add a splash of water or broth if it becomes too thick.
Turn off the heat and stir in fresh lemon juice for brightness, then garnish with chopped herbs.
Serve hot, with a vibrant aroma and tender chicken pieces floating in a slightly oily, spicy broth.
