If you are starting with whole chicken breasts, place each one on a cutting board and slice through the middle horizontally to create two thin cutlets. You are aiming for about 1/2 inch thickness. Pat all the cutlets dry with paper towels.

In a small bowl, stir together the kosher salt, pepper, lemon zest, grated garlic, dried thyme, and smoked paprika. Rub this mixture all over both sides of each cutlet.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it is shimmering and just starting to smoke lightly at the edges. The pan needs to be properly hot before the chicken goes in, or the crust will be pale and steamy instead of golden.

Add the cutlets in a single layer. Do not crowd the pan. If your skillet is smaller, cook in two batches. Let them cook completely undisturbed for 3 minutes. They will stick at first and then release on their own when the crust has formed. If you feel resistance when you try to flip, give it another 30 seconds.

Flip each cutlet once and cook the second side for 2 to 3 minutes, until the inside is opaque and the juices run clear. The cutlets are thin so they cook fast. Pull them off the heat as soon as they are done.

While the chicken rests for 2 minutes, spread the arugula across a large serving platter or divide it among four plates. Drizzle the arugula with the fresh lemon juice and the extra virgin olive oil. Toss lightly.

Lay the hot cutlets directly over the arugula. The heat from the chicken will wilt the greens just slightly at the edges, which is exactly what you want. Finish with a pinch of flaky sea salt if you have it and serve immediately.