Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Sauté for 5 to 6 minutes until golden brown. Remove chicken from the pan and set aside.

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

Add the uncooked rice to the skillet. Stir for 1 to 2 minutes to lightly toast the grains in the residual oils and chicken juices.

Pour in the chicken broth and dried oregano. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.

Fold the cooked chicken, cherry tomatoes, and baby spinach into the rice. Cover the skillet for 2 to 3 minutes; the residual heat will wilt the spinach and soften the tomatoes.

Stir in the lemon juice and half of the feta cheese. Top with remaining feta and fresh parsley before serving.