Prep the chicken: Pat the chicken dry and cut into 1–1.5-inch pieces. Season generously with salt, pepper, 1 teaspoon dried oregano, and 1/2 teaspoon smoked paprika.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add half the chicken in a single layer. Sear 2–3 minutes per side until browned. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.

Sauté aromatics: Lower heat to medium. Add 1 tablespoon olive oil, then onion. Cook 3–4 minutes until softened. Stir in garlic and a pinch of red pepper flakes, cook 30 seconds until fragrant.

Build the sauce: Add cherry tomatoes and a pinch of salt. Cook 3–4 minutes until they burst and release juices. Stir in roasted red peppers and chicken broth. Scrape up browned bits from the bottom of the pan for extra flavor.

Simmer and return chicken: Pour in the chicken with any juices. Reduce heat to medium-low and simmer 4–6 minutes, stirring occasionally, until chicken is cooked through and the sauce slightly thickens.

Finish with Mediterranean flair: Stir in olives, lemon zest, and 1–2 tablespoons lemon juice. Fold in spinach and cook 1–2 minutes until wilted. Taste and adjust salt, pepper, and lemon.

Top and serve: Remove from heat. Sprinkle with feta and chopped herbs. Drizzle a little olive oil over the top for a glossy finish. Serve hot.