Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer, season with salt, pepper, oregano, and thyme. Cook for 2-3 minutes, then stir and continue cooking until the chicken reaches 165°F, about 7-8 minutes. Transfer to a plate and set aside.

Add the remaining tablespoon of olive oil to the skillet. Toss in the bell peppers, zucchini, and red onion. Cook for 3-4 minutes until the vegetables are tender-crisp with slight char marks.

Add minced garlic and cook for 60 seconds, stirring constantly.

Return the cooked chicken to the skillet with chickpeas and olives. Stir together for 1-2 minutes until heated through. Remove from heat and stir in fresh lemon juice and chopped parsley.

Transfer to a serving dish and top with crumbled feta cheese while still warm. Serve immediately.