In a large bowl, combine 1/4 cup of olive oil, 1/4 cup of freshly squeezed lemon juice, 3 minced garlic cloves, 2 teaspoons of dried oregano, 1 teaspoon of paprika, and salt and pepper to taste. Whisk the marinade until well blended. Coat the boneless, skinless chicken breasts in the marinade, ensuring they are fully covered, and then cover the bowl with plastic wrap. Refrigerate for at least 30 minutes, but if time allows, marinate for up to 4 hours for optimal flavor.

While your chicken is marinating, prepare your cooking equipment. If grilling, preheat your grill to medium-high heat, approximately 400°F (200°C). If opting for the oven, set it to 400°F (200°C) as well.

Remove the marinated chicken tenders from the fridge and let excess marinade drip off. Place the tenders on the preheated grill or in a baking dish. Grill or bake for about 6-7 minutes per side until golden brown and registering an internal temperature of 165°F (75°C) on a meat thermometer.

Once the chicken is fully cooked, remove it from the heat and let it rest on a cutting board for about 5 minutes, allowing the juices to redistribute. After resting, slice the chicken into strips, and serve with your choice of dipping sauces or alongside fresh vegetables.