Season chicken thighs with 1 teaspoon dried oregano, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon red pepper flakes, rubbing the spices evenly over both sides.

Heat empty high-sided skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil, then arrange chicken thighs in a single layer.

Cook chicken on medium heat for 5 minutes on one side without moving. Reduce heat to low-medium and cook about 5 more minutes on the other side until cooked through.

Check that the digital thermometer registers 165°F in the thickest part of the chicken. Remove chicken from skillet and set aside on a plate.

To the same skillet (without cleaning), add half the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil. Cook on medium heat about 2 minutes until tomatoes soften.

Stir in fresh spinach in handfuls, allowing it to wilt before adding more. Once wilted, add cooked rice and drained chickpeas, stirring to combine.

Add 3 tablespoons freshly squeezed lemon juice and remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring to combine. Add 1 extra tablespoon olive oil if mixture seems dry.

In a medium bowl, combine cubed feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, and 2 tablespoons chopped fresh oregano (if using). Mix to coat cheese evenly.

Mix half of the feta cheese mixture into the skillet with the lemon rice. Slice the cooked chicken and arrange on top of the rice mixture, then reheat briefly on medium heat.

Top with remaining feta mixture and sprinkle fresh oregano on top. Season with additional salt and pepper to taste before serving.