Chop the chicken into bite-sized pieces and prepare the vegetables: slice zucchini, dice bell peppers, slice onion, halve cherry tomatoes, mince garlic, chop sun-dried tomatoes, and halve Kalamata olives.

Heat olive oil in a large skillet or wok over medium-high heat for 1-2 minutes.

Add the chicken in a single layer and sear for 5-7 minutes until golden brown and cooked through.

Remove the chicken and add sliced red onion and minced garlic; sauté for 2-3 minutes until softened.

Add zucchini, bell peppers, and sun-dried tomatoes; cook for 4-5 minutes until vegetables are tender-crisp.

Return chicken to the skillet, sprinkle with oregano, basil, and thyme; toss everything together for approximately 2 minutes.

Remove from heat, drizzle with lemon juice, add olives, and crumble feta cheese on top before serving.