Optional prep step (adds 15 minutes): For less moisture, place the diced zucchini in a colander, sprinkle with 1/2 teaspoon kosher salt, and let sit for 15 minutes. Pat dry with paper towels before using.

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

In a large mixing bowl, combine the chicken cubes (cut into 1-inch pieces) with diced zucchini and onion, tossing gently to distribute evenly.

Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.

Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer. Don't overcrowd or the vegetables will steam instead of getting caramelized edges.

Bake for 25-30 minutes, checking at 20 minutes. The chicken should reach 165°F internal temperature and the zucchini should be tender with slightly golden edges.

For a more golden, caramelized finish, place oven rack 6 inches from heat source, switch to broil setting, and broil for 2-3 minutes until edges are nicely browned. Watch carefully to prevent burning.

Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Let rest for 3-4 minutes to allow juices to redistribute before serving over rice.