In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, oregano, and paprika. Add the chicken to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the halved baby potatoes. Cook for about 10 minutes, stirring occasionally, until they start to soften and brown.
Add the cherry tomatoes and Kalamata olives to the skillet with the potatoes. Stir well and cook for an additional 5 minutes until the tomatoes begin to soften.
Return the chicken to the skillet, nestling it among the potatoes and vegetables. Cook for another 2-3 minutes to heat through.
Remove from heat and sprinkle with crumbled feta cheese and fresh parsley. Serve with lemon wedges on the side.