Start by thinly slicing the chicken breasts or thighs and placing them in a mixing bowl. Drizzle with oil, then sprinkle in garlic powder, oregano, cayenne, salt, and pepper. Toss to coat the chicken evenly. Allow the chicken to marinate for at least 20 minutes, or let it sit in the fridge overnight for deeper flavor.

In a large skillet, heat a tablespoon of oil over medium-high heat until shimmering. Add sliced onions and bell peppers to the pan. Sauté for about 5 minutes until tender and caramelized. Once cooked, transfer the veggies to a plate.

Using the same skillet, add the marinated chicken in a single layer. Cook for 5-8 minutes, stirring occasionally until cooked through and no longer pink. Avoid overcooking.

Once the chicken is cooked, reduce heat to low and stir in soy sauce and Worcestershire sauce. Mix well, then add the sautéed onions and bell peppers back to the skillet. Cook for another 2-3 minutes.

Top the chicken and vegetable mixture with slices of provolone cheese. Cover the skillet and cook for an additional 2-3 minutes, or until the cheese is melted.

To build your sandwiches, take toasted hoagie rolls and fill them with the chicken and cheese mixture. Serve hot.