Season the chicken thighs with oregano, thyme, paprika, garlic powder, salt, and red pepper flakes. Let it sit while prepping other ingredients.

Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5 minutes on each side until golden brown and cooked through.

In the same skillet, add more olive oil, half the grape tomatoes, garlic, turmeric, and a pinch of salt. Sauté for 2 minutes.

Stir in spinach, rice, sun-dried tomatoes, lemon zest, and juice. Mix and heat for 3-4 minutes until well combined.

For the topping, mix crumbled feta with olive oil, lemon juice, fresh herbs, and olives.

Combine half of the topping with the rice mixture, slice the chicken, and serve on top. Add remaining topping and garnish with herbs.