Heat olive oil in a large skillet or wok over medium-high heat.

Add the chicken pieces to the hot oil and season with salt, pepper, oregano, and thyme.

Cook the chicken, stirring often, until it’s lightly golden and cooked through.

Transfer the chicken to a clean plate and set aside.

In the same skillet, add the sliced red onion, bell peppers, and zucchini; sauté until the vegetables soften but still retain some crunch.

Stir in the minced garlic and cherry tomatoes and cook for another minute.

Return the chicken to the pan, add the olives, and squeeze the lemon juice over the mixture.

Toss everything together just until heated through, then remove from heat and serve warm.