Season the chicken. Pat the chicken dry with paper towels. In a bowl, toss with 1 tablespoon olive oil, oregano, paprika, cumin (if using), red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Zest half the lemon over the chicken and toss again. Let it sit while you prep the vegetables.

Prep the produce. Slice the zucchini into 1/2-inch half-moons. Thinly slice the red onion. Halve the cherry tomatoes. Mince the garlic. Have the other half of the lemon ready for juicing.

Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Spread the chicken in a single layer and cook, undisturbed, for 3–4 minutes to get some color. Stir and cook 3–4 minutes more, until mostly cooked through. Transfer to a plate (it will finish later).

Soften the aromatics. Lower heat to medium. Add the remaining 1 tablespoon olive oil. Add the red onion with a pinch of salt and cook 2 minutes, stirring. Add the garlic and cook 30 seconds, just until fragrant.

Cook the zucchini. Add the zucchini and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until tender with a little bite. If the pan looks dry, splash in a tablespoon of water to create steam, but don’t let the zucchini get soggy.

Combine and brighten. Return the chicken and any juices to the pan. Add the cherry tomatoes. Squeeze in the juice of half a lemon (about 1 tablespoon) and stir. Cook 2–3 minutes until the chicken is cooked through and the tomatoes just soften.

Finish with feta and herbs. Taste and adjust salt and pepper. Sprinkle the crumbled feta over the top. Turn off the heat and let the residual warmth soften the feta slightly. Shower with chopped parsley or dill. If you like more zip, add another squeeze of lemon.

Serve. Spoon into shallow bowls. This is great on its own, or over couscous, quinoa, or orzo. Drizzle with a little extra olive oil if you want a silkier finish.