In a large bowl, combine dried oregano, paprika, salt, and red pepper flakes. Pour in olive oil and mix to form a marinade. Add the chicken thighs and coat well. Cover and marinate for at least 15 minutes.

In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, sauté minced garlic for about 30 seconds until fragrant, then add halved grape tomatoes and cook for 3-4 minutes.

Push the sautéed garlic and tomatoes to the side. Add the marinated chicken thighs, browning for 5-7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.

Add fresh spinach and drained chickpeas to the skillet. Stir in jasmine rice and squeeze lemon juice over the mixture. Cook for 2-3 minutes until spinach wilts and flavors meld.

Remove from heat, sprinkle feta cheese over the top, and drizzle with extra-virgin olive oil. Serve warm, garnished with chopped fresh oregano.