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Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
In a large bowl, add the chicken, potatoes, olive oil, lemon zest, lemon juice, oregano, garlic powder, smoked paprika, coriander, salt and pepper. Using your hands or tongs, toss to combine until all pieces are evenly coated in the seasonings. Transfer the chicken and potato mixture, and any juices from the bottom of the bowl, to the lined sheet pan. Spread into an even layer, ensuring the potatoes are arranged cut side down for maximum crispiness. Transfer to the oven and bake on the middle rack until the chicken is cooked through (reaches an internal temperature of 165°F) and the potatoes are lightly golden brown, about 22 to 25 minutes.
Meanwhile, to a medium mixing bowl, add the olive oil, lemon juice, garlic, salt and pepper and whisk together until well combined and slightly thickened. Add the arugula and toss until thoroughly coated.
To serve, evenly distribute the rice into bowls and top with the dressed arugula. Once removed from the oven, immediately spoon the chicken and potatoes over top. Garnish with lots of feta and serve with lemon wedges.