Step 1

Season the chicken lightly with salt and pepper.

Step 2

In a large skillet, preferably nonstick, over medium heat, heat the oil until shimmering. Stir in the smoked paprika and cook until aromatic, 10 seconds, then add the chicken, tomatoes, onion, roasted red pepper and garlic. Increase the heat to medium-high and stir-fry until no trace of raw chicken remains (you may have to cut into a piece to check) and the tomatoes soften, about 4 minutes.

Step 3

Stir in the almonds and oregano, and stir-fry for about 30 seconds. Taste, and season with more salt and/or pepper as needed. Remove from the heat.

Step 4

Squeeze the lemon half evenly over the mixture, being careful to avoid introducing seeds. Divide between plates and serve right away.