Set up the Spice Bowl.  Put the chicken in a large bowl.  Sprinkle the contents of the Spice Bowl over the chicken and toss with your hands until the chicken is evenly coated.  Melt the butter in a large skillet over medium heat.  Add the mushrooms and sherry and sauté for 3 minutes. Turn the heat to low and simmer while you cook the chicken (about 10 minutes).  Heat the olive oil (just enough to coat the bottom of the skillet) in a large skillet over medium-high heat until the oil begins to smoke. Arrange the chicken in the skillet and cook until the chicken is nicely browned on the bottom (about for 5 minutes). Don’t touch, turn or shake the chicken during these first 5 minutes, just let it cook.  When the first 5 minutes is up, flip the chicken and pour the marsala wine over the chicken.  Add the Grand Marnier, stir briefly, then ignite.  Allow the flame to burn itself out. Pour in the mushroom sauté, stir briefly, and simmer until the chicken is done (about 5 minutes more).  Serve it up!

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