Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.

Heat an empty, high-sided, heavy-bottomed skillet over medium heat for 2 minutes.

Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, until it's cooked through.

Remove the chicken from the skillet.

Add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil to the same skillet. Cook the tomatoes on medium heat for about 2 minutes until they soften.

Stir in fresh spinach until it wilts.

Add cooked rice and drained chickpeas.

Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine.

In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano, and 2 tablespoons of chopped fresh oregano.

Mix half of the feta cheese mixture into the skillet with lemon rice.

Add sliced cooked chicken to the skillet with rice and reheat on medium heat.

Top the Greek chicken and lemon rice with the remaining feta mixture. Sprinkle fresh oregano on top.

Season with salt and black pepper, to taste.