In a medium bowl, combine oil, garlic powder, oregano, cayenne pepper, salt, and pepper. Add the chicken breasts or thighs, ensuring they are well-coated. Cover and let it marinate in the fridge for at least 20 minutes or up to overnight.

Preheat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the sliced onion and bell pepper. Cook for about 5 minutes until the vegetables are tender and caramelized. Remove from skillet.

In the same skillet, add the marinated chicken in a single layer. Cook for 5-8 minutes, flipping once, until the chicken is fully cooked and registers 165°F. Stir in soy sauce and Worcestershire sauce.

Return the sautéed onions and peppers to the skillet. Stir until well mixed. Lay slices of provolone cheese on top. Cover and let it cook for about 2-3 minutes until the cheese is melted and gooey.

Slice your hoagies or rolls open and generously fill each with the chicken and vegetable mixture, making sure to include melted cheese. Serve warm.