If using chicken breasts, slice them horizontally to create thinner cutlets, then pat the chicken dry with paper towels.

In a bowl, toss the chicken with 1 tablespoon olive oil, the juice and zest of half a lemon, 1 teaspoon dried herbs, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-5 minutes per side, until golden brown and cooked through.

Once chicken is cooked, remove it from the pan. Optionally, deglaze the pan with a splash of chicken broth or extra lemon juice, scraping up any browned bits; simmer for a minute.

Return chicken to the pan to coat or drizzle with the pan sauce. Garnish with fresh parsley if using.

In a medium bowl, toss the cubed chicken with 1 tablespoon olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until browned on all sides.

Remove chicken from the pan and set aside. Add another splash of olive oil if needed, then add the diced onion and cook for 2-3 minutes until softened.

Add the chopped bell pepper and cook for another 3-4 minutes until slightly tender-crisp. Return the chicken to the skillet with the vegetables.

If using, stir in the drained diced tomatoes. Stir well to combine all ingredients and flavors.

Reduce heat to medium-low, cover, and let simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.

Taste and adjust seasoning if needed. Garnish with fresh cilantro if desired.