Wash the chicken breasts thoroughly, then dry them and bury in the sea salt. Let the meat sit 12 hours in the salt, then take it out, rinse and dry again.
Mix all the spices together. Roll the meat in them. Make a hole at one end of each fillet with a needle and put thread through it.
Hang up the seasoned breasts in a dry and ventilated area for 3-4 days, after which they're ready for consumption.