In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.

While the oil heats, cut 1 pound of chicken thighs or breasts into bite-sized pieces and season with smoked paprika, oregano, salt, and pepper.

Carefully place the seasoned chicken into the hot skillet and cook undisturbed for 5-7 minutes, then stir occasionally for an additional 5-8 minutes until browned and cooked through.

Remove the chicken from the skillet and set aside.

Add 2 minced garlic cloves to the remaining oil over medium heat, stirring for about 30 seconds until fragrant.

Add 1 cup of halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.

Add 2 cups of fresh spinach to the skillet and stir as it wilts over the next 2-3 minutes.

Return the cooked chicken to the skillet with the vegetables and gently fold them together for 1-2 minutes.

Add crumbled feta cheese and a squeeze of lemon juice for a final touch.

Remove from heat and serve immediately.