1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant.
3. Add the mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 5 minutes.
4. Add the bell pepper and broccoli, and sauté for another 4 minutes until they start to soften.
5. Return the chicken to the skillet, along with the cherry tomatoes. Season with salt, pepper, oregano, and thyme.
6. Pour in the chicken broth and soy sauce, stirring to combine. Allow the mixture to simmer for about 10 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving, if desired.

This dish is a wonderful canvas for your culinary creativity. Feel free to add a splash of cream for a richer sauce or a sprinkle of red pepper flakes if you crave some heat.