Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat 2 tablespoons of olive oil over medium heat and add the chicken. Sear for 5 minutes, flip, and cook for another 5 minutes until cooked through.

In the same skillet, add halved grape tomatoes, minced garlic, oregano, and a pinch of salt. Sauté for about 2 minutes until the tomatoes soften. Stir in chopped spinach until wilted.

Add cooked jasmine rice and drained chickpeas to the skillet along with lemon juice. Stir gently over medium heat, ensuring even warming and flavor absorption.

In a small bowl, combine diced feta with a drizzle of olive oil, additional lemon juice, and fresh oregano.

Mix half of the feta mixture into the rice, slice the chicken, and nestle it on top. Heat through for a couple of minutes and garnish with the remaining feta mixture and fresh oregano.