Pat the chicken thighs dry and season with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5 minutes until golden. Flip and cook until 165°F. Remove and rest.

In the same skillet, add grape tomatoes and garlic. Sauté for 2 minutes until softened. Add salt and oregano, then fold in spinach until wilted.

Add the cooked jasmine rice and chickpeas to the skillet. Break up rice clumps while mixing. Drizzle with lemon juice and heat for 2-3 minutes.

In a bowl, mix feta cheese with extra virgin olive oil, lemon juice, and oregano until chunky. This will finish the dish tastefully.

Slice the chicken and return to the skillet. Fold in half of the feta mixture, adjust seasoning, and top with remaining feta before serving.