1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, around 3 minutes.
3. Add the bell pepper and cherry tomatoes to the skillet. Cook until the vegetables are just tender, about 5 minutes.
4. Return the chicken to the skillet and sprinkle with smoked paprika, oregano, salt, and pepper. Stir to combine.
5. Add the cooked rice to the pan, mixing everything together. Let it cook for another 5 minutes, allowing the flavors to meld.
6. Remove from heat and stir in the fresh parsley. Serve with lemon wedges for a zesty finish.

Remember, cooking is about finding joy in the process. If you find yourself with extra time, let the dish simmer a bit longer for even deeper flavors. And if things get messy, embrace it! That’s where the magic happens.