Preheat sous vide to 149 degrees Fahrenheit and set timer for 55 minutes.

Gently tenderize and then butterfly the chicken breast.

Mix brown sugar, paprika, onion powder, thyme, garlic powder, cumin and cayenne thoroughly in a bowl.

Rub mixture into chicken.

Place chicken into a heavy bag and seal the bag removing any air. You can use a vacuum sealer but I prefer to use Ziploc freezer bags and the water immersion method.

Once the water bath is ready, submerge the bags and clip then to the side. Cook for 55 minutes.

Remove from water bath and bags.

Heat up a touch of olive oil in a pan on the stove and place the chicken in for two minutes on each side for a crispy exterior.

Remove from pan, plate and top with a touch of your favorite BBQ sauce. Enjoy!