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In a small bowl, toss together the chicken, salt, basil, oregano, garlic powder, thyme, and pepper.
In an oven-proof 12-inch deep skillet (use an oven-proof wide saucepan or pot if you don't have a deep skillet), heat the olive oil over medium heat until rippling and hot. Add the chicken and let it cook without stirring for a minute or so. Flip and cook for another 30 to 45 seconds (it will continue cooking in the next steps).
Add the crushed tomatoes, zucchini, soy sauce, brown sugar, basil and oregano. Stir, scraping up any browned bits on the bottom of the skillet, and bring to a simmer. Cook, stirring occasionally, for 5 to 6 minutes until the chicken is cooked through and the zucchini is just tender. Add additional salt and pepper to taste, if needed!
Remove the skillet from the heat. Move an oven rack to the top third of the oven and preheat the broiler to high.
In a small bowl, stir together the panko and melted butter until evenly combined. Add the Parmesan cheese and toss to combine.
Sprinkle the mozzarella cheese evenly over the top of the chicken zucchini mixture. Spread the panko/Parmesan mixture evenly over the top. Broil for 1 to 2 minutes until the topping is golden. Watch closely so it doesn't burn!
Serve warm.