Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the oil, spices, and grated garlic, then mix well. Cover with plastic wrap and let the chicken marinate for 30 minutes at room temperature or 2–3 hours in the fridge.

Chop the cabbage, dice the bell pepper, and finely dice the onion.

Melt the butter in a pan and sauté the onions for about 2 minutes, until translucent. Add the cabbage and bell pepper, cooking for 5-6 minutes while stirring occasionally until some pieces at the bottom begin to turn golden.

Add salt and pepper, mix again, cover the pan, and cook on medium-low heat for 7-8 minutes until the cabbage softens. Adjust the seasoning with more salt and pepper if needed.

Preheat the oven to 400°F/ 200°C.

Meanwhile, heat 1 tablespoon oil in another pan. Cook the chicken until golden on all sides (4-5 minutes).

Add the flour and stir for 1 minute. Gradually pour in the stock, whisking constantly to prevent clumps. Stir in the heavy cream, bring to a boil, and let it simmer for 1 minute or until the mixture thickens slightly. Crumble the feta into the pan and stir to help it melt slightly.

Pour the chicken sauce over the cabbage in the larger pan, stir to combine, and adjust the seasoning with salt and pepper.

Transfer the mixture to a baking dish, top with grated cheese, and bake for 20-25 minutes until the cheese is golden brown and bubbly. Let it rest for 5-10 minutes before serving.