Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken to the skillet and cook, breaking it apart with a spoon, until no longer pink, about 5-6 minutes.
Stir in the diced zucchini and cook for 3 minutes until slightly softened.
Add the rinsed rice, chicken broth, dried oregano, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh parsley before serving.