In a small bowl, combine 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, ¼ teaspoon of red pepper flakes, and a pinch of salt and black pepper. Mix until well-blended.

In a large bowl, toss the chicken with the prepared spice mix and marinate for about 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add marinated chicken and sear for approximately 4 minutes on each side until golden brown and cooked through.

In the same skillet, add another tablespoon of olive oil and heat. Add cherry tomatoes, minced garlic, oregano, and a pinch of salt and pepper. Sauté for about 2 minutes.

Add fresh spinach to the skillet and cook for an additional 2 minutes until wilted.

Stir in the cooked basmati rice and drained chickpeas, squeezing the lemon juice over the mixture. Mix gently and heat for 2-3 minutes.

Return the seared chicken to the skillet and add half of the crumbled feta cheese, warm through for 2 minutes.

Garnish with remaining feta and dill, and serve hot with lemon wedges.