In a mixing bowl, combine dried oregano, paprika, salt, and red pepper flakes. Coat the chicken thighs generously with olive oil and the spice mixture, ensuring an even cover. Let the chicken marinate for at least 10 minutes.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil shimmers, add minced garlic and sauté for about 30 seconds, or until fragrant. Add the halved grape tomatoes to the skillet, cooking them for approximately 3-4 minutes until they soften and burst, releasing their juices.

Push the sautéed tomatoes to the side of the skillet, creating space for the marinated chicken thighs. Place them in the skillet and cook for 5-7 minutes on each side, or until they develop a golden brown crust and reach an internal temperature of 165°F.

Once the chicken is cooked through, stir in the fresh spinach and rinsed chickpeas, allowing the spinach to wilt for about 2 minutes. Next, add the cooked jasmine rice, pouring in the zesty lemon juice. Gently mix all ingredients together until well combined, letting the flavors meld for another minute.

Remove the skillet from heat and crumble feta cheese over the top. Drizzle with extra-virgin olive oil for added richness, then sprinkle fresh oregano before serving.