Pat the chicken dry with paper towels and place it in a bowl. Season with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon smoked paprika, tossing until evenly coated.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the chicken in a single layer, working in batches if necessary to prevent overcrowding.

Cook the chicken for 3–4 minutes, then stir and continue cooking for another 3–4 minutes, until browned and cooked through to 165°F (74°C). Transfer the chicken to a clean plate.

Add the remaining 1 tablespoon olive oil to the same skillet. Add the red, yellow, and green bell peppers and sliced onion. Season with the remaining ½ teaspoon oregano, red pepper flakes, and remaining salt.

Cook the peppers and onion for 5–7 minutes, stirring occasionally, until softened but still slightly crisp. Keep the skillet uncovered to prevent the vegetables from becoming overly soft.

Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant.

Add the halved cherry tomatoes and Kalamata olives. Stir and cook for 2–3 minutes, allowing the tomatoes to soften and release some of their juices.

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Simmer uncovered for 3–4 minutes, allowing the liquid to reduce slightly.

Return the cooked chicken to the skillet and stir gently to coat it with the vegetables and pan juices. Cook for another 2–3 minutes until everything is hot and well combined.

Remove the skillet from the heat and stir in the fresh lemon juice. Taste and adjust the salt, pepper, or lemon juice if needed.

Sprinkle the chopped fresh parsley over the chicken and vegetables, then scatter the crumbled feta cheese over the top.

Let the skillet rest for 2–3 minutes, then serve warm with your preferred Mediterranean-inspired sides.