Combine all the spices together in a small bowl and mix until well combined; use about half of that spice mix to sprinkle the pieces of chicken on both sides.
Heat a few tablespoons of olive oil in a saute pan with fitting lid. Once hot, add the pieces of chicken and sear until nicely browned on both sides. Cover, lower the heat to medium-low and cook for about 15 minutes, or until the chicken registers 165°F on a meat thermometer. Remove the chicken, along with its cooking juices, to a plate.
Return the pan to the heat source, add the onions and cook for about 2 minutes, until they start to come apart and are slightly softened.
Add bell peppers, olives and remaining spice mix, toss and cook until the bell peppers are softened, about 3 minutes, then add the chicken broth and continue cooking for about 2 minutes or until the sauce has thickened slightly.
Return the chicken and cooking juices to the pan, put the lid back on and allow to rest for 5 minutes.
Garnish with chopped fresh parsley and serve with a side of cooked orzo, if desired.
Notes
*The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!