In a small bowl combine one tablespoon of the ras el hanout, the teaspoon of fennel seeds, and a good pinch of salt.
In a second small bowl combine the remaining tablespoon of ras el hanout and a good pinch of salt.
Divide the contents of the first bowl (the one that contains the fennel seeds) among the underside of the chicken breasts. Place the chicken on a baking sheet lined with parchment paper. Space the chicken breasts out so they are not touching each other.
Place 4 sprigs of the thyme under the skin of each chicken breast. Drizzle a little extra virgin olive oil over each breast and rub it evenly over the skin. Divide the second bowl of the spice mixture over the top (skin side) of the chicken. Allow the chicken to rest at room temperature for 30 minutes.
Preheat the oven to 375 F. Bake the chicken for 35-40 minutes or until an instant thermometer registers 165 F
Allow the chicken to cool for for 10 minutes. Cut the chicken off the bone and slice into strips.