Wash and dry your chicken and set aside. Then make the dry rub by combining cumin, paprika, cinnamon, salt and pepper. Drizzle chicken in olive oil and coat in dry rub. Cover chicken and let marinate in the refrigerator for at least 2 hours or overnight.

Make the Romesco sauce next. Preheat oven to 400 degrees F. Line a sheet pan with foil and place peppers on the pan. Roast for 30-40 minutes or until well charred, rotating halfway through. Carefully place peppers in bowl and cover for 30 minutes. After 30 minutes, cut peppers into quarters, peel, and discard seeds and stem.

Meanwhile, place nuts on a separate foil lined cookie sheet and roast until fragrant. Cool.

Heat a large sauté pan over medium heat and add olive oil and heat. Then add tomatoes, bread and garlic and sauté until garlic is fragrant, and tomatoes are soft. Cool.

Place all peppers, nuts, tomato mixture, apple cider vinegar, and paprika into a food processor and puree until smooth with some chunks. Season to taste with salt and pepper. If the sauce is very thick, add a little water to thin out.

Then, cook your chicken and eggplant. For the eggplant, drizzle slices with olive oil and season with salt, pepper and cumin. Either grill until chicken is 165 degrees F and eggplant is tender, or brown chicken in 2 tablespoons olive oil in a sauté or grill pan on both sides. Finish cooking in the 400 degree oven for 15 minutes or until the chicken is 165 degrees F and juices run clear. Roast eggplant 15 minutes on a foil lined cookie sheet or until tender.

Serve chicken over eggplant slices with Romesco sauce, green onions, cilantro, hazelnuts and lemon zest