In a medium bowl, combine chicken with 2 cloves minced garlic and 1 tsp oregano; season with salt and pepper.
In a large skillet over medium heat, heat 1 tablespoon olive oil. Sear chicken on all sides until golden, about 8 minutes, and remove from skillet to a bowl. Loosely cover with foil to keep warm.
Add another tablespoon of olive oil to the skillet and add onions and peppers, cooking until the onions become translucent, about 5 minutes. Add zucchini and cook until tender, about 5 minutes more. Remove vegetables from skillet to a bowl. Loosely cover with foil to keep warm.
Add one more tablespoon of olive oil to the skillet and add remaining 1 clove minced garlic, dried dill and paprika and cook until fragrant, 1 minute.
Add in rice, chicken broth and lemon juice to the skillet and bring to a boil. Place chicken back in with the rice, cover, reduce heat and simmer for 15-20 minutes stirring occasionally, or until the rice is tender and most of the liquid has been absorbed.
Stir in the cooked vegetables and garnish with chopped tomatoes, cucumbers, olives, crumbled feta and fresh dill. Serve with lemon wedges.