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Preheat the oven to 425°F. Then, line a baking sheet with parchment paper and set aside.
In a small dish, mix together 1-½ tablespoons of olive oil with the red pepper flakes, ground cayenne, ½ teaspoon salt, and ½ teaspoon pepper.
Place the broccoli florets on the baking sheet and drizzle with the oil/spice mixture. Toss to coat the broccoli. Arrange the florets on one half of the pan.
Set the chicken thighs on the other side of the sheet pan, then drizzle them with the remaining 1-½ tablespoons of olive oil. Season both sides with about 1 teaspoon of salt, ½ teaspoon of ground pepper, and the za’atar.
Transfer to the oven and cook for about 17-20 minutes, flipping the chicken once and stirring the broccoli about halfway through. When the broccoli is roasted and the chicken’s internal temperature reaches 165°F, remove it and let it cool. When the chicken is cool enough to handle, chop it into bite-sized pieces.
Combine all of the dressing ingredients (fresh basil, parmesan, fresh lemon juice, apple cider vinegar, garlic) in a food processor.
Divide the prepared rice, spinach, and cherry tomatoes between the two bowls. Add the roasted broccoli, chicken, and Parmesan cheese. Drizzle with the pesto vinaigrette and top with walnuts (optional). Serve with your favorite hot sauce, if desired.