Heat 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 30 seconds until fragrant.
Add the ground chicken to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the diced zucchini and cook for 3 minutes until slightly softened.
Add the uncooked rice to the skillet and stir to combine with the chicken and vegetables.
Pour in the chicken broth and add dried oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes. Stir well.
Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from heat and sprinkle grated Parmesan cheese over the top. Stir gently to combine.
Garnish with chopped fresh parsley before serving.