Butterfly the chicken by cutting each breast in half horizontally.
Place chicken in a large bowl. Season with onion powder, garlic powder, oregano, salt, and pepper.
Squeeze lemon juice over top. Add ¼ cup olive oil and maple syrup. Mix to coat the chicken.
Place chicken in the refrigerator and allow to marinate for at least an hour, but preferably overnight.
Remove chicken from the refrigerator and set it on the counter about 15 to 20 minutes before cooking.
Heat a large skillet over medium heat. Add the remaining 2 tablespoons olive oil. Swirl the pan around to evenly coat the bottom of the skillet in oil.
When the olive oil is hot, add the chicken breasts, leaving space in the skillet between each one. Cook chicken in batches if your skillet isn’t large enough to fit all pieces of chicken comfortably.
Cook for 5 minutes, then flip and cook for another 5 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
Serve hot with your favorite dipping sauces and side dishes.