Warm the olive oil in a large skillet over medium heat, then add the ground chicken and cook it through, breaking it apart until browned, roughly 6 to 8 minutes.
Add the finely chopped onion and minced garlic, stirring often until the onion softens and turns translucent, about 2 to 3 minutes.
Mix in the chopped bell pepper, dried oregano, smoked paprika, ground cumin, and season with salt and pepper to your liking. Let this cook for an additional 3 to 4 minutes, allowing the pepper to soften.
Stir in the halved cherry tomatoes and sliced Kalamata olives, combining everything well. Cook for 5 minutes so the tomatoes release their juices and meld with the other ingredients.
Sprinkle the crumbled feta cheese on top and let it warm slightly and melt into the mixture.
Take the skillet off the heat, then fold in the freshly chopped parsley and squeeze in the lemon juice.
Give it a final taste and tweak any seasoning if needed before serving warm.
