Heat olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken pieces with salt, black pepper, and paprika.
Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally, until browned but not fully cooked through. Remove chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the pan and stir to coat the rice with the oil and onion mixture.
Pour in the chicken broth and add the dried thyme, dried oregano, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pan with a tight-fitting lid.
Simmer for 10 minutes.
After 10 minutes, stir in the diced zucchini and the partially cooked chicken pieces.
Cover again and continue to cook for another 15 minutes, or until the rice is tender and the chicken is cooked through.
Remove the pan from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh parsley.
Serve warm.