Heat a tablespoon of oil in a medium/large pot. Add the chicken pieces and cook over high heat for 2-3 minutes without stirring, until browned. Then stir and cook briefly until cooked through. Transfer to a plate.
Add another tablespoon of oil to the pot, add the onions and spices, cook over medium-low heat for about 5 minutes, until soft and translucent, then add the garlic and cook, stirring, for another minute.
Add buckwheat groats, cook, stirring for about 1-2 minutes.
Pour the broth over the groats, season lightly with salt and pepper, stir well, scraping up all the brown bits at the bottom of the pot. Cover the pot and cook over low heat for 5 minutes.
Add chopped zucchini, cover and cook for 10 minutes.
Add the chanterelles, sun-dried tomatoes and Worcestershire sauce, cover and cook for another 5 minutes.
Add the chicken back to the pot, only to warm it up. Remove the pot from the heat, season the risotto with salt and pepper to taste. Chanterelles and zucchini should be slightly crunchy and buckwheat soft.
Transfer risotto to plates, sprinkle with crumbled feta cheese, chopped parsley and serve.