Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.
Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.