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Preheat the oven to 450F on convection broil or low grill.
Pat the chicken dry and season with kosher salt, pepper, garlic powder, onion powder, oregano, parsley, and breadcrumbs.
Toss well to coat, then let rest for 5 to 7 minutes.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the red onion and sauté for 1 minute.
Arrange the chicken in a single layer and sear, without moving, for 1 minute.
Flip the chicken, then add the tomatoes, artichoke hearts, and olives.
Zest the lemon over everything. Drizzle the vegetables with extra virgin olive oil and sprinkle with flaky salt and sumac. Cook for 2 minutes.
Transfer the skillet to the oven and broil for 5 to 7 minutes, until the vegetables are lightly charred and the chicken is fully cooked. Note: Since the chicken is thin, check it after 5 minutes to prevent it from drying out.