Begin by seasoning the chicken thighs with dried oregano, paprika, salt, and red pepper flakes, allowing to rest for maximum flavor.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Cook seasoned chicken thighs for about 5 minutes until golden brown.

Flip the chicken, reduce the heat, and cook for an additional 5 minutes or until the internal temperature reaches 165°F.

In the same skillet, add another tablespoon of olive oil, halved grape tomatoes, minced garlic, dried oregano, and a sprinkle of salt. Sauté for about 2 minutes.

Stir in chopped fresh spinach and allow to wilt for 1-2 minutes.

Add cooked jasmine rice and drained chickpeas, along with fresh lemon juice and remaining tomatoes. Toss and reheat for 2-3 minutes.

In a separate bowl, combine diced feta cheese, extra virgin olive oil, lemon juice, and fresh oregano.

Mix half of the feta into the rice mixture, slice the cooked chicken, and return to the skillet.

Plate the dish, topping with the remaining feta mixture and fresh oregano leaves for garnish.