Cut the chicken into 1-inch chunks, slice the zucchini into 1/2-inch half-moons, cut the red onion into 1-inch pieces, and halve the cherry tomatoes. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, mustard, garlic powder, and salt until well combined. This marinade will infuse the vegetables and chicken with bright Mediterranean flavors while the oil helps everything cook evenly in the air fryer.

Add the prepared chicken, zucchini, red onion, cherry tomatoes, chickpeas, and kalamata olives to a large bowl. Pour the marinade from Step 1 over everything and toss gently but thoroughly, making sure each piece is well coated with the oil and seasonings. I like to let this sit for just a minute while I preheat the air fryer—it helps the flavors start to meld.

Preheat your air fryer to 400°F. Transfer the coated chicken and vegetable mixture to the air fryer basket in a single layer as much as possible—this ensures even cooking and browning. Air fry for 10 minutes, shaking the basket or stirring the contents 2–3 times during cooking to promote even cooking and prevent sticking. The chicken should be cooked through with no pink inside, and the zucchini should be tender-crisp.

Transfer the hot air-fried chicken and vegetables to a serving bowl or plate. Immediately sprinkle the crumbled feta cheese and fresh dill over the top. The residual heat will slightly soften the cheese and release the aromatic oils from the fresh dill, creating a beautiful finishing touch. I always add these garnishes while everything is still warm so they integrate beautifully with the dish.