Preheat your oven to 400°F (200°C) and prepare a 9x13-inch baking dish by lightly greasing it with cooking spray.

Cut the boneless skinless chicken breasts into 1-inch pieces.

In a large mixing bowl, combine the chopped chicken with diced red bell pepper, sliced onion, drained artichoke hearts, and fresh baby spinach.

In a separate bowl, whisk together mayonnaise, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, kosher salt, and ground black pepper until smooth.

Pour the creamy sauce over the chicken and vegetable mixture, ensuring everything is generously coated.

Spread the mixture evenly in the prepared baking dish and bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Let cool for a few minutes before serving warm, either on its own or over a bed of fluffy mashed potatoes or rice.