Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the cubed chicken in a single layer. Season with salt, pepper, oregano, and thyme. Cook without moving for 2-3 minutes to develop a golden crust, then stir and continue cooking until the internal temperature reaches 165°F, about 7-8 minutes. Transfer the chicken to a plate.

In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped red and yellow bell peppers, zucchini, and red onion. Sauté for 3-4 minutes until tender-crisp with slight char marks.

Add the minced garlic and stir for about 60 seconds, allowing the aroma to fill your kitchen.

Return the cooked chicken to the skillet, followed by the chickpeas and Kalamata olives. Stir together for 1-2 minutes to heat through. Remove from heat and mix in the lemon juice and parsley.

Transfer to a serving dish and sprinkle with crumbled feta cheese. Serve immediately.