Begin by grinding 1 teaspoon each of cumin seeds, coriander seeds, and black peppercorns in a spice grinder until finely ground. In a medium bowl, mix the ground spices with 1 tablespoon each of dried oregano, dried parsley, and ground turmeric, along with 1½ teaspoons of kosher salt, ½ teaspoon cayenne pepper, 2 tablespoons of fresh lime juice, and 3 tablespoons of olive oil.

Place 1.5 pounds of chicken pieces into a resealable bag. Pour the freshly made marinade over the chicken, sealing the bag tightly. Massage the marinade into the chicken to ensure every piece is well-coated and let it marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.

For the air fryer method, preheat to 400°F (200°C). Pat the marinated chicken dry with paper towels and arrange in the basket, skin-side up. Cook for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F and skin is crispy.

For the oven method, preheat to 400°F (200°C). Place a wire rack over a rimmed baking sheet and layer the chicken pieces. Bake for 20-30 minutes, flipping halfway, until the internal temperature is 165°F and skin is crispy.

Let the chicken rest for a few minutes before garnishing with freshly chopped parsley and cilantro. Serve with lime wedges.