Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of ground chicken, breaking it up with a spatula, and cook for about 6-8 minutes until browned and no longer pink.

Stir in 1 chopped onion and 3 minced garlic cloves into the skillet and sauté for 2-3 minutes until the onion is translucent and aromatic, being careful not to burn the garlic.

Add 1 diced bell pepper, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and ½ teaspoon of ground cumin. Season with salt and pepper and cook for 3-4 minutes.

Incorporate 1 cup of halved cherry tomatoes and ½ cup of Kalamata olives, simmering for about 5 minutes until the tomatoes soften and a rich sauce forms.

Sprinkle ½ cup of crumbled feta cheese over the skillet, folding it in, and cover for a couple of minutes to let the feta melt slightly.

Remove from heat and stir in ¼ cup of chopped fresh parsley and the juice of half a lemon. Mix well and let rest for a couple of minutes.

Taste and adjust seasonings with salt, pepper, or lemon juice before serving warm, either alone or alongside a fresh salad.