1. Prepare and Cook Rice (if needed):

• If you don’t have pre-cooked rice, cook about 1 cup of dry jasmine rice according to package directions to yield approximately 2-3 cups cooked. Set aside.

2. Season and Cook Chicken:

• Pat the boneless, skinless chicken thighs dry with paper towels. Season them generously on all sides with 1 teaspoon dried oregano, paprika, ¼ teaspoon salt, red pepper flakes (if using), and black pepper.
• Heat a large, high-sided, heavy-bottomed skillet over medium heat for about 2 minutes. Add 2 tablespoons of olive oil.
• Carefully place the seasoned chicken thighs in the hot skillet. Cook for 5 minutes on the first side, undisturbed, to get a nice sear. Important: Adjust heat if oil starts to burn; you want the flavorful drippings, not burnt bits.
• Flip the chicken thighs over. Reduce heat to low-medium, cover the skillet (if possible, or cook uncovered), and cook for about 5-10 more minutes on the other side, or until the chicken is cooked through (internal temperature reaches 165°F/74°C for breasts, or 175°F/80°C for thighs is even better for tenderness).
• Remove the cooked chicken from the skillet and set aside on a plate to rest. Leave the flavorful drippings in the skillet.

3. Start the Greek Lemon Rice:

• Add the remaining 1 tablespoon of olive oil to the same skillet with the chicken drippings over medium heat.
• Add half of the halved grape tomatoes, the minced garlic, 1 teaspoon dried oregano, and ¼ teaspoon salt to the skillet.
• Cook, stirring occasionally, for about 2 minutes until the tomatoes begin to soften and release their juices.

4. Add Spinach, Rice, Chickpeas & Finish Rice:

• Stir the chopped fresh spinach into the skillet until it just begins to wilt, about 1 minute.
• Add the cooked jasmine rice and the drained, rinsed chickpeas to the skillet.
• Add the 3 tablespoons of freshly squeezed lemon juice and the remaining half of the uncooked halved grape tomatoes.
• Stir everything together gently to combine and reheat the rice and chickpeas over medium heat. If the mixture seems dry, add an optional extra tablespoon of olive oil or a tiny splash of water/broth. Cook for 2-3 minutes until heated through.

5. Make Feta Cheese Mixture:

• While the rice mixture heats, prepare the feta topping. In a medium bowl, combine the cubed feta cheese, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, ¼ teaspoon dried oregano, and optional 2 tablespoons chopped fresh oregano.  
• Mix gently so the herbs and olive oil coat the feta cubes.

6. Serve:

• Slice the rested cooked chicken thighs if desired.
• Serve the Greek lemon rice mixture warm in bowls or on plates.
• Top the rice with the sliced or whole chicken thighs.
• Spoon the fresh feta cheese mixture generously over the chicken and rice.
• Garnish with a few fresh oregano leaves, if desired. Serve immediately.