1. In a bowl or measuring jug, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice.

2. Add the honey and stir until it dissolves completely.

3. In a separate small bowl, combine the garlic powder, oregano, salt, paprika, black pepper, and dried parsley.

4. Add the dry spice mixture to the wet ingredients and whisk thoroughly until the marinade is uniform.

5. Pat the chicken dry with paper towels, then cut it into uniform 1-inch cubes.

6. Place the chicken cubes into a resealable plastic bag or shallow container.

7. Pour the marinade over the chicken, making sure every piece is well coated.

8. Seal the bag or cover the container, then massage the marinade into the chicken for 30 to 60 seconds.

9. Refrigerate for at least 30 minutes, or up to 2 days for deeper flavor.

10. Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before cooking.

11. Remove the chicken from the marinade and discard the excess liquid.

12. Heat a grill, skillet, or sheet pan to medium-high heat.

13. Cook the chicken until golden and the internal temperature reaches 165°F, about 8 to 12 minutes depending on the cooking method.

14. Let the chicken rest for a few minutes before serving.