Step 1: Marinate the Chicken
In a medium bowl, combine the 1-inch chicken cubes with all the marinade ingredients: 3 tablespoons of extra virgin olive oil, the fresh lemon juice and zest, dried oregano, 3 minced cloves of garlic, salt, and black pepper. Stir well to ensure every piece of chicken is thoroughly coated. Cover the bowl and let it marinate for at least 20 minutes at room temperature, or for up to 4 hours in the refrigerator for a deeper flavor infusion. Marinating not only flavors the chicken but also helps to tenderize it.

Step 2: Prepare the Vegetables
While the chicken is marinating, use this time to prepare all your vegetables and other stir-fry components. Chop the red onion, bell pepper, and zucchini. Mince the additional garlic cloves. Halve the cherry tomatoes and olives. Drain and chop the artichoke hearts. Crumble the feta and chop the parsley. Having everything prepped and ready to go will make the cooking process quick and stress-free.

Step 3: Cook the Chicken
Heat a large, heavy-bottomed skillet or wok over medium-high heat. Once the pan is hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan (work in two batches if necessary to ensure a good sear). Cook for 5-7 minutes, turning the pieces occasionally, until the chicken is golden brown on all sides and cooked through. Use a slotted spoon to transfer the cooked chicken to a clean plate and set it aside.

Step 4: Cook the Harder Vegetables
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped red onion and red bell pepper to the hot pan. Stir-fry for 3-4 minutes until they begin to soften and get some color at the edges.

Step 5: Add the Remaining Vegetables and Aromatics
Add the sliced zucchini to the skillet and continue to stir-fry for another 2-3 minutes until it is tender-crisp. Add the 3 additional minced cloves of garlic and cook for about 30-60 seconds until fragrant, stirring constantly to prevent it from burning.

Step 6: Combine and Add the Flavor Bombs
Return the cooked chicken to the skillet with the vegetables. Add the halved cherry tomatoes, Kalamata olives, and chopped artichoke hearts to the pan. Stir everything together gently and cook for 1-2 minutes, just long enough for the tomatoes to soften slightly and for all the ingredients to be heated through.

Step 7: Finish with Fresh Ingredients and Serve
Turn off the heat completely. This is a crucial step to preserve the texture of the final ingredients. Gently fold in the crumbled feta cheese and the fresh chopped parsley. The residual heat will slightly soften the feta without melting it into a greasy mess. Give it a final taste and adjust with salt and pepper if needed. Serve immediately, with extra lemon wedges on the side for a final, bright squeeze.