Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 7-10 minutes. Remove from skillet and set aside.

In the same skillet, add the red onion and garlic. Sauté for 2-3 minutes until fragrant. Add the asparagus, snap peas, and cherry tomatoes. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.

Return the cooked chicken to the skillet. Add thyme and oregano, stirring to combine. Cook for another 2-3 minutes to heat through. Garnish with fresh parsley before serving.