Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add ground chicken, breaking it up. Cook for 6–8 minutes until browned.

Incorporate the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion is translucent and garlic is aromatic.

Add chopped bell pepper, oregano, paprika, cumin, salt, and pepper. Cook for an additional 3–4 minutes to soften the bell pepper.

Mix in halved cherry tomatoes and sliced Kalamata olives. Cook for about 5 minutes until the tomatoes soften.

Sprinkle crumbled feta cheese over the mixture in the skillet and stir gently until melted slightly.

Stir in chopped fresh parsley and lemon juice. This adds brightness and balances flavors.

Taste and adjust seasoning if necessary. Serve warm, on its own or with a salad or cauliflower rice.