Prep all ingredients: Dice the onion, mince the garlic, chop carrots, cube chicken, and measure spices and liquids (10 minutes).

Heat olive oil in a heavy-bottomed pan over medium heat until it shimmers, about 1 minute.

Add diced onion and 1/4 teaspoon of the salt; cook, stirring frequently, until translucent but not browned, 3–4 minutes.

Stir in minced garlic and cook until fragrant, 30 seconds.

Add dried oregano and tomato paste; cook, stirring constantly, to bloom spices and caramelize paste, 2 minutes.

Pour in white wine to deglaze, scraping up any browned bits; simmer until reduced by half, about 2–3 minutes.

Increase heat to medium-high; add chicken in a single layer and sear without moving for 2 minutes, then stir and cook another 2–3 minutes until lightly browned.

Add chicken stock and diced carrots; bring to a gentle simmer, reduce heat to medium-low, cover partially, and cook until carrots are tender and chicken is cooked through, about 20 minutes.

Taste and adjust seasoning with additional salt and freshly ground black pepper, 1–2 minutes.

Stir in chopped parsley and lemon juice; cook 30 seconds, remove from heat, let rest 3 minutes, and serve hot.