Warm the olive oil in a skillet over medium heat and crumble in the ground chicken, cooking until it's nicely browned, about 6 to 8 minutes.
Add the onion and garlic and cook, stirring occasionally, until the onion softens and turns translucent, roughly 2 to 3 minutes.
Mix in the chopped bell pepper, oregano, smoked paprika, cumin, and season with salt and pepper; cook for 3 to 4 minutes until the pepper begins to tender.
Stir in the cherry tomatoes and sliced Kalamata olives, letting everything simmer so the tomatoes soften, about 5 minutes.
Scatter the crumbled feta on top and allow it to warm and meld into the mixture.
Take the skillet off the heat and fold in the chopped parsley and fresh lemon juice.
Give everything a taste and adjust seasonings if needed before serving warm.
