Mince the 3 garlic cloves finely to release their flavor quickly during the short marinating time. In a bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and red pepper flakes until well combined. This creates a vibrant, aromatic marinade that will infuse the chicken with Mediterranean flavors.

Cut the chicken into 1-inch bite-sized chunks for even cooking and quick preparation. Pour the marinade from Step 1 over the chicken pieces and toss well to coat evenly. Let the chicken marinate for at least 20 minutes at room temperature—I find this is enough time to develop good flavor without making the texture tough. If you have time, marinating up to a few hours ahead will give even deeper flavor.

Heat a large skillet over medium-high heat until it's hot but not smoking. Add the marinated chicken pieces directly to the pan, including all the marinade clinging to them. Let the chicken sit undisturbed for about 5 minutes to develop a golden-brown crust—this caramelization creates incredible flavor depth. Flip the chicken pieces and cook for another 5 minutes or until the internal temperature reaches 165°F. The chicken should be cooked through and lightly browned on both sides.

Pour the white wine into the hot pan and use a wooden spoon to scrape up all the browned bits stuck to the bottom—this process, called deglazing, releases concentrated chicken and herb flavors into the liquid. Let the wine simmer for 1-2 minutes until it reduces by about half and the raw alcohol flavor cooks off. The sauce will become slightly syrupy and coat the chicken beautifully with a glossy, flavorful glaze.

Transfer the chicken bites and sauce to a serving platter or bowls. Serve immediately while warm, drizzling any remaining pan sauce over the top. These bites are perfect as an appetizer, on skewers with pita bread, or served over rice or greens.