In a large mixing bowl, combine dried oregano, paprika, salt, and red pepper flakes. Coat chicken thighs with olive oil and spice mixture. Marinate for at least 10 minutes.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add grape tomatoes and cook until softened, about 3-4 minutes.

Push tomatoes aside and add marinated chicken thighs. Cook for 5-7 minutes on each side until browned and cooked through.

Reduce heat to low. Add fresh spinach and chickpeas. Stir in cooked rice and drizzle lemon juice. Cook for 2-3 minutes until spinach wilts.

Remove from heat. Crumble feta cheese over the top and drizzle with olive oil. Garnish with fresh oregano and serve warm.