Slice chicken into bite sized strips. In a medium bowl combine cumin, paprika, 2 tablespoons oil and 1/4 teaspoon fine salt. Toss in the chicken to coat. If you have time to marinate longer pop in the fridge for up to a day before cooking. But I generally just go straight to the next step.

Heat a large frying pan on a high heat. Add the spiced oiled chicken and cook, stirring often for a few minutes or until the chicken is browned on the outside and no longer pink in the middle. Remove from the heat.

Divide hummus between 2 plates. Top with spiced chicken, drizzling over any oil from the pan.

Plonk baby spinach on the side of the plate and scatter over the toasted pine nuts.