Dice the chicken breast into bite-sized cubes and set aside. Roughly chop the red onions, dice the zucchini into 1/2-inch pieces, and dice the red bell pepper. Mince the garlic cloves and finely slice the sun-dried tomatoes into thin julienne strips. Rinse and drain the chickpeas. Crumble the feta cheese by hand for a rustic texture and chop the fresh cilantro. Having all ingredients prepped and ready before cooking begins ensures smooth execution and prevents anything from burning while you're cutting.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the cubed chicken and cook undisturbed for about 4 minutes until the pieces develop a golden-brown color on the bottom. Stir and cook for another minute or two until the chicken is no longer pink on the outside (it will finish cooking later in the braise). I find that letting the chicken sit initially without stirring gives it better color and flavor development.

Add the chopped red onions, diced zucchini, diced red bell pepper, and minced garlic to the pot with the seared chicken. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the garlic becomes fragrant. This step creates an aromatic base that builds the foundation of the chili's flavor profile.

Stir in the julienned sun-dried tomatoes, chili spice mix, cumin, and oregano. Cook for about 1 minute, stirring constantly, to toast the spices and release their essential oils. This blooming technique intensifies the spice flavors significantly. I prefer to bloom spices in a bit of heat like this rather than add them straight to the liquid—it makes a noticeable difference in the final depth of flavor.

Add the diced tomatoes, chicken broth, rinsed chickpeas, brown sugar, red wine vinegar, and a pinch each of salt and pepper to the pot. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer gently for 15 minutes. The chicken will finish cooking through, the zucchini will become tender, and the flavors will meld together into a cohesive, rich chili. Stir occasionally and taste as it simmers—you can adjust seasoning at the end if needed.

Remove the pot from heat and stir in the chopped fresh cilantro. Ladle the chili into bowls and top each serving with a generous handful of the hand-crumbled feta cheese. The cool, creamy feta provides a beautiful contrast to the warm, spiced chili and adds a Mediterranean finishing touch that ties the Greek flavors together.