Prepare the Chicken Marinade: In a small bowl, mix the minced garlic, oregano, smoked paprika, cumin, onion powder, chili flakes, olive oil, salt, and black pepper. Rub this spice mixture all over the chicken breasts, coating them thoroughly. Let the chicken marinate for at least 15 minutes, or up to 1 hour for deeper flavor.

Cook the Chicken: In a large skillet or grill pan over medium-high heat, add a bit of olive oil. Once hot, add the marinated chicken breasts and cook for 6-8 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).

Sauté the Zucchini: In the same skillet, add a bit more olive oil if needed. Add the diced zucchini and cook for 3-4 minutes until it begins to soften. Pour in the chicken stock and lemon juice, and season with salt and pepper. Sauté for another 3-4 minutes until the zucchini is tender and infused with lemon flavor.

Serve: Slice the chicken breasts and serve alongside the lemon-sautéed zucchini. Drizzle a bit of extra lemon juice over the top for added brightness, and garnish with fresh herbs if desired.