Season the chicken thighs generously with dried oregano, smoked paprika, salt, and red pepper flakes. Let it sit for about 10 minutes while you heat your skillet over medium-high heat.

Add a tablespoon of olive oil to the preheated skillet. Place the chicken thighs skin-side down and sear for 5 minutes until golden brown. Flip and cook for another 5 minutes until the internal temperature reaches 165°F.

In the same skillet, add another tablespoon of olive oil if needed, then toss in the minced garlic. Sauté for about 30 seconds until golden and fragrant. Add halved tomatoes, a pinch of oregano, and salt, cooking for 2 minutes.

Stir in fresh spinach and cook for 1-2 minutes until wilted. Meanwhile, prepare jasmine rice according to package instructions in a separate pot and drain canned chickpeas.

Once the spinach has wilted, gently fold in the cooked jasmine rice and drained chickpeas into the skillet. Mix thoroughly.

Incorporate lemon juice into the rice mixture and stir well. Drizzle with more olive oil and adjust seasoning if needed.

In a small bowl, combine crumbled feta with a splash of olive oil, lemon juice, and finely chopped fresh oregano. Mix gently.

Slice the seared chicken and arrange it over the rice mixture. Sprinkle half of the feta topping over the dish.

Cover and heat for 1-2 minutes on low. Serve warm, garnished with remaining feta topping and fresh oregano.