In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, smoked paprika, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Whisk until emulsified.

Add the thin-sliced chicken, toss to coat thoroughly, and let it marinate for 15 to 30 minutes at room temperature or up to 2 hours in the refrigerator.

Heat a heavy skillet over medium-high heat, adding a tablespoon of olive oil if needed.

Remove chicken from the marinade letting excess drip off, then sear in batches to avoid crowding. Cook about 2 to 3 minutes per side until golden and cooked through.

Return all chicken to the pan briefly with reserved marinade simmered for a minute, then sprinkle with crumbled feta and chopped parsley before serving with lemon wedges.