Sprinkle chicken with salt, pepper and paprika. In large non-stick skillet, heat 2 tbsp oil over medium heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown and no longer pink inside. Cool. Cut into strips; set aside.

In same skillet, heat 1 tbsp oil over medium heat. Cook onions about 8 minutes or until tender. Add tomatoes, bell peppers, ham and garlic, if desired; cook 3 minutes.

Add rice pilaf mix, contents of Spice Sack and water; bring to a boil. Cover; reduce heat to medium-low. Simmer 15 minutes.

Add reserved chicken and olives; cook 5 minutes over medium heat. Cover; remove from heat. Let stand 5 minutes. Sprinkle with parsley. Garnish with roasted pepper strips.