Dice the chicken and toss it in the spices. Heat 2 tablespoons of olive oil in a frying pan and fry the chicken, about 10 minutes, until lightly browned. Towards the end, add the chopped onion and fry together for 3-4 minutes. Add the canned tomatoes, stir, and cook for 5-7 minutes.

Preheat the oven to 360°F.

Peel and cook the potatoes in salted water, about 13 minutes. Drain and let cool. When cool enough to handle, cut into slices. Add 2 tablespoons of olive oil and the garlic to the sliced potatoes, and mix.

Cut peppers and zucchini into slices or half-slices. Drain the corn.

In a large baking dish, place the cooked chicken and onion, sprinkle with the sliced pepper, then add the corn, and finally arrange the zucchini alternately with the potatoes on top. Bake for 15 minutes, then remove and sprinkle with the mozzarella and fresh parsley. Bake for an additional 10 minutes. Remove from the oven and serve.