Clean the chicken liver: Before you start cooking, it is important to clean the chicken liver properly. You can rinse it under cold water and pat it dry with a paper towel. Remove any visible fat or sinew from the liver.

Marinate the liver: In a large bowl, mix together the garlic, cumin, paprika, salt, black pepper, olive oil, and lemon juice. Add the chicken liver to the bowl and toss to coat it well. Let the liver marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Saute the onions: Heat a large skillet over medium-high heat. Add the chopped onion and saute until it is softened and lightly browned, about 5 minutes.

Cook the chicken liver: Add the marinated chicken liver to the skillet with the onions. Cook the liver for 5-7 minutes, stirring occasionally, until it is browned on the outside and cooked through on the inside.

Add fresh herbs: Once the chicken liver is cooked, add the chopped parsley and cilantro to the skillet and stir to combine. Cook for an additional minute or two to allow the flavors to meld together.

Serve and enjoy: Remove the skillet from the heat and serve the Lebanese Chicken Liver hot, garnished with additional fresh herbs if desired.