Cut the chicken into chunks and add 2 tablespoons olive oil and half of the seasoning mixture. Toss to coat the chicken. (You can allow this to marinate a few hours if you have time.)
Heat a large skillet to medium-high. Add the other 2 tablespoons of olive oil to the pan and swirl around to coat the bottom. When the oil ripples, add the chicken.
Cook the chicken 3 to 4 minutes on the first side then flip. Once you have flipped the chicken to the second side add the tomatoes to the pan.
Cook the tomatoes and chicken for another 3 to 4 minutes until the chicken is cooked through and the tomatoes have started to burst.
Add the can of diced tomatoes to the pan and the remaining seasoning. (I like a lot of seasoning but if you don't add part of it and taste and adjust it to your liking.)
Cover and allow it to cook on low for 8 to 10 minutes.
Remove the lid and break the burrata apart and drop them into the mixture. Cover and let the burrata melt for about 1 minute.