Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

In a large mixing bowl, combine the chicken cut into bite-sized pieces, sliced zucchinis, and coarsely chopped onion. Stir until well incorporated.

Drizzle the mixture with olive oil and sprinkle in minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss well.

For better texture, salt the zucchini slices in a colander for 15 minutes, then pat dry with paper towels.

Spread the chicken and zucchini mixture evenly in the baking dish, arranging in a single layer.

Bake for 25-30 minutes, checking at 20 minutes to ensure chicken reaches an internal temperature of 165°F (75°C).

For a crispy top, broil for an additional 2-3 minutes, watching closely to avoid burning.

Garnish with freshly chopped cilantro or parsley before serving. Let rest for 5 minutes.