Credit for this again goes to Nancy, who has introduced me to some really new and fantastic flavors. I never, in a million years, would have thought to use lentils as the base of a dish. It's a fabulous touch.
1 cup plus 2 tablespoons olive oil
1 large onion, chopped
1 cup chopped fresh parsley
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)