1-Season the 1.5 lb of skinless boneless chicken thighs with 1 teaspoon dried oregano, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes.

2-Heat a high-sided skillet over medium heat for 2 minutes, add 2 tablespoons olive oil, and cook the chicken for about 5 minutes on the first side. Flip it, reduce heat to low-medium, and cook for another 5 minutes or until it reaches 165°F inside. Remove the chicken from the skillet.

3-In the same skillet, add half of the 8 oz grape tomatoes (sliced in half), 5 cloves minced garlic, 1 teaspoon dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil. Cook on medium heat for 2 minutes until the tomatoes soften and release juices.

4-Stir in the 5 oz chopped fresh spinach until it wilts, then add the 2 cups cooked jasmine rice and 15 oz drained canned chickpeas. Mix in 3 tablespoons freshly squeezed lemon juice and the remaining 8 oz grape tomatoes. Reheat while stirring, adding extra olive oil if needed.

5-In a separate bowl, combine the 6 oz feta cheese (diced into small cubes) with 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, and ¼ teaspoon dried oregano. Optionally, include 2 tablespoons chopped fresh oregano.

6-Mix half of the feta cheese mixture into the skillet with the lemon rice, add the sliced chicken, and reheat. Top with the remaining feta mixture and garnish with fresh oregano. Season with salt and black pepper to taste.