Wash and dry the chicken fillets. Pour fine salt in a container to serve as a foundation.
Arrange the dried fillets on it and sprinkle more salt on top. Make sure there's salt covering the meat everywhere.
Let it sit as is for 5-6 hours. I left mine to sit a bit longer and they came out a bit saltier, although the rest of the family loved them.
Once ready, take them out of the salt. Don't worry about all the water (store-bought ones are like that). Rinse off the salt and dry the fillets.
Mix all of the spices in a container. Roll the fillets in it on all sides. Tie them up and hang out in the cold. Let them hang for a week, then they're ready for consumption.