Heat the olive oil in a large skillet over medium heat.
Add the diced chicken breast to the skillet and season with salt, black pepper, and smoked paprika.
Cook the chicken, stirring occasionally, until it is cooked through and no longer pink in the center, about 6-7 minutes.
Add the diced red bell pepper, yellow bell pepper, and onion to the skillet with the chicken.
Sauté the vegetables with the chicken until they are tender, about 4-5 minutes.
Push the chicken and vegetables to one side of the skillet.
Crack the eggs into the empty side of the skillet and cook them to your desired doneness, either scrambled or fried, about 3-4 minutes.
Once the eggs are cooked, sprinkle the shredded cheddar cheese over the entire skillet and cover with a lid for 1-2 minutes until the cheese melts.
Remove the skillet from heat and garnish with chopped fresh parsley.
Serve immediately.