In a medium bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, oregano, basil, smoked paprika, red pepper flakes, cumin, cinnamon, salt, and black pepper until well combined. Cut chicken breasts into cubes and toss them in the marinade until fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.

Wash and chop your colorful bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes and slice the Kalamata olives. In a large mixing bowl, combine the chopped vegetables with a drizzle of olive oil, minced garlic, oregano, salt, and pepper.

Preheat your oven to 400°F (200°C). On a large baking sheet, spread the marinated chicken and prepared vegetables evenly. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Broil for an additional 2-3 minutes for a crispy finish.

Heat a large skillet over medium-high heat. Add the marinated chicken cubes and sauté until browned, about 6-8 minutes. Remove the chicken and add the vegetables to the same skillet. Cook until they're tender, roughly 5-7 minutes, and then return the chicken to combine.

To serve, spoon the mixture over a bed of couscous or quinoa. Garnish with fresh parsley and feta cheese, adding a sprinkle of lemon juice from wedges on the side.