Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned but not fully cooked through. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the rinsed rice to the skillet and stir to coat with oil, cooking for 2 minutes.
Pour in the chicken broth, then add the diced zucchini, dried oregano, paprika, and crushed red pepper flakes. Stir to combine.
Return the chicken pieces to the skillet, placing them evenly over the rice mixture.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and sprinkle the chopped fresh parsley over the top before serving.