Prep chicken by trimming any fat, then dicing into even bite-sized chunks, about 1" cubes.
In a bowl, place cubed chicken with only 2 tbsp. of the oil, then all other ingredients. Gently mix so all chicken is evenly covered. Place in refrigerator for 10 minutes.
In a nonstick skillet over medium heat, warm 1 tbsp. olive oil. When warm, add in diced chicken into one even layer. After a few minutes, gently stir chicken and cook until no longer pink, about 5 or so minutes.
Once cooked, remove chicken from pan and let rest slightly before serving!