Let's cook.
Pat the chicken thighs dry with paper towels and cut them into 1-inch pieces. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.
Add the drained and quartered artichoke hearts to the skillet with the chicken. Cook for 3 minutes, stirring gently.
Pour in the chicken broth and fresh lemon juice. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 5 minutes to allow the flavors to meld and the chicken to finish cooking.
Remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce has slightly reduced and thickened.
Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
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