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In a bowl, mix the diced chicken thighs with thyme, oregano, paprika, cumin, grated garlic, lemon juice and zest, salt, pepper, and olive oil. Let it sit for at least 30 minutes to absorb all the flavors.
Place the sliced onion at the bottom of the slow cooker.
Add a layer of the marinated chicken, followed by half the sliced potatoes, half the diced peppers.
Repeat the layering with the remaining chicken, potatoes and peppers.
Pour the chicken stock evenly over the layers.
Cook on high for 4 hours or on low for 6 hours.
Spoon into bowls and serve with a sprinkle of fresh herbs, a dollop of Greek yogurt, or alongside warm pita bread.