Cut chicken into 1-inch pieces. Mince garlic. Add to a large pot along with chicken broth, undrained tomatoes, water, and oregano. Stir to combine and then add pasta. Bring to a boil and cook for 5-7 minutes until chicken is no longer pink and pasta has become tender.
Cut artichokes into quarters, chop peppers and green onion, and halve olives; add to pot along with spinach. Season with parsley, 1 tablespoon lemon zest and 2 tablespoons of lemon juice, olive oil, and pepper. Cook for 2-3 minutes.
Top with feta and serve sliced apples on the side.