1. Whisk together 2 tablespoons olive oil, lemon juice, garlic, dried oregano, dried basil, smoked paprika, salt, and pepper in a medium bowl, then add the chicken and toss to coat well. Marinate for at least 15 minutes or up to 4 hours refrigerated.

2. Prepare the vegetables by slicing the zucchini into half-moons, slicing the red and yellow bell peppers into strips, slicing the red onion, halving the cherry tomatoes, and slicing the olives if using.

3. Heat a large skillet or wok over medium-high heat and add the remaining 1 tablespoon olive oil. Add the marinated chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Transfer the chicken to a plate.

4. In the same skillet, add the zucchini, red bell pepper, yellow bell pepper, and red onion. Stir fry for 4–5 minutes until the vegetables are slightly softened but still crisp-tender.

5. Add the cherry tomatoes and Kalamata olives to the skillet and cook for 1–2 minutes more, until the tomatoes begin to soften and release their juices.

6. Return the cooked chicken and any accumulated juices to the skillet and toss everything together over medium heat for 1–2 minutes so the flavors meld and the chicken reheats. Taste and adjust seasoning.

7. Remove from the heat and sprinkle the stir fry with crumbled feta cheese and chopped fresh parsley. Serve hot over rice, couscous, quinoa, or with warm pita bread.