Dice the red onion into roughly ½-inch pieces and mince the garlic cloves. Cut the red bell pepper into bite-sized chunks and slice the zucchini into half-moons about ¼-inch thick. Cut the chicken breasts into bite-sized cubes (roughly 1-inch pieces cook more evenly than larger chunks). In a small bowl, combine the dried oregano, salt, and black pepper, then toss the chicken pieces in this mixture until evenly coated. This seasoning step happens now so the chicken absorbs the flavors while you're prepping vegetables.

Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat until it shimmers. Once hot, add the seasoned chicken cubes and let them sit undisturbed for 3-4 minutes to develop a golden crust, then stir and cook for another 3-4 minutes until the chicken is golden brown on most sides and cooked through. Remove the chicken to a plate and set aside—it doesn't need to be fully cooked since it will finish cooking when mixed back in with the vegetables.

In the same pan with the chicken drippings, add the minced garlic and cook for about 1 minute until fragrant—don't let it brown or it will turn bitter. Add the diced red onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. I like to let the onions caramelize just slightly for a deeper, sweeter flavor that contrasts beautifully with the fresh vegetables.

Add the sliced zucchini and bell pepper chunks to the pan with the aromatic base and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and release some liquid. The zucchini will start to become tender while the peppers retain some pleasant bite. This timing ensures all vegetables finish cooking together without any being mushy.

Add the cauliflower rice to the pan and stir everything together to combine. Cook for 3-4 minutes, stirring frequently, until the cauliflower rice is heated through and any liquid has mostly evaporated. Return the cooked chicken from Step 2 to the pan along with the halved cherry tomatoes and stir everything together until well combined and hot throughout. The whole dish should come together in about 1 minute of gentle stirring.

Divide the warm Mediterranean cauliflower rice and chicken mixture among serving bowls or plates. Top each portion with fresh chopped basil just before serving so the herb's bright flavor and aroma remain vibrant. The warm dish will highlight the basil's fresh, peppery notes beautifully.