Rub the chicken thighs with dried oregano, paprika, salt, and red pepper flakes, then let sit for 10 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook the chicken thighs until golden, about 10-12 minutes.

Add 1 tablespoon of olive oil, grape tomatoes, minced garlic, and salt to the skillet and cook for 2 minutes.

Stir in fresh spinach and cook until wilted, then add jasmine rice and chickpeas with lemon juice.

Mix to combine and heat the mixture for 2-3 minutes.

Prepare the feta topping by mixing feta cheese, olive oil, lemon juice, and oregano until creamy.

Fold half of the feta into the rice mixture, return chicken to skillet, and warm for 3 minutes. Top with remaining feta.