Heat a large skillet over medium heat and add olive oil. Season salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Place the salmon skin-side up in the pan and sear for about 4 minutes.

Gently flip the salmon fillets and reduce heat to medium. Cook for an additional 5 minutes until opaque and flakes easily. Remove from skillet and set aside.

In the same skillet, add cooked jasmine rice, drained chickpeas, sliced cherry tomatoes, and olives. Drizzle with lemon juice and stir well. Reheat over medium for 3-4 minutes.

In a separate bowl, crumble feta cheese and mix with olive oil and lemon juice. Add dried oregano and combine well.

Add half the feta mixture to the rice mixture, stirring to incorporate. Gently fold in the cooked salmon. Top with remaining feta mixture and fresh oregano.