Cut the chicken into bite-size pieces. Season with salt and pepper, sprinkle with dried oregano, salt and pepper, then lightly coat with flour. Set aside, spreading pieces out so they aren’t touching.

Heat olive oil in a large skillet over medium heat. Once hot, add the chicken in a single layer (work in batches if needed).

Brown on all sides until golden and almost fully cooked through (about 5 minutes). Remove chicken from the pan and set aside.

In the same pan, add the sliced peppers, sliced garlic, and anchovy paste.

Cook for about 1 minute, stirring and breaking up the anchovy until it melts into the oil.

Pour in the white wine and scrape up all the browned bits from the bottom of the pan.

Bring to a gentle simmer.

Stir in the cherry tomatoes and Kalamata olives. Season lightly with salt and pepper, garlic powder, onion powder and red pepper flakes.

Cook for about 5 minutes, until the tomatoes soften and release their juices.

Add the browned chicken back into the pan. Toss gently to coat in the sauce and cook for 2 more minutes, just until the chicken is cooked through.

Remove from heat and scatter fresh basil and parsley over the top.

Let rest for 2–3 minutes before serving so the flavors settle.