Prepare the Vegetables: Dice red onion, mince garlic, chop red bell pepper, and slice zucchini into half-moons.

Season the Chicken: Combine chicken cubes with oregano, salt, and pepper in a bowl; let sit for 5 minutes.

Cook the Chicken: Heat olive oil in a skillet over medium-high heat, add chicken, cook 3-4 minutes until golden, then stir and cook until fully cooked through.

Sauté Aromatics: In the same skillet, sauté garlic until fragrant, add onion and cook until translucent.

Add the Vegetables: Introduce zucchini and bell pepper, stir, and cook until softened.

Incorporate Cauliflower Rice: Add cauliflower rice to the pan, sauté until heated through and slightly tender.

Combine and Finish: Return cooked chicken to the skillet, add cherry tomatoes, stir gently to warm through.

Serve: Divide cauliflower rice into bowls, sprinkle with fresh basil before enjoying.