Sear the Chicken: Pat the chicken pieces dry with a paper towel and season them with salt and pepper. Heat the olive oil in a large, deep frying pan or skillet with a lid over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. You don't need to cook it through at this stage. Remove the chicken with a slotted spoon and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped red onion to the same pan and cook for 4-5 minutes until it has softened. Add the minced garlic and dried oregano and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.

Toast the Rice: Add the rinsed rice to the pan. Stir it well for about a minute, ensuring all the grains are coated in the oil and aromatics. This toasting step gives the finished rice a lovely, slightly nutty flavour.

Add Liquids and Tomatoes: Pour in the hot chicken stock and add the halved cherry tomatoes. Season with the salt and pepper and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.

Cook Everything Together: Return the seared chicken pieces (and any juices from the plate) to the pan, nestling them into the rice. Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. It’s important not to lift the lid during this time!

Rest and Fluff: After 15 minutes, turn off the heat completely. Leave the pan covered and undisturbed for another 5 minutes. This allows the rice to steam and absorb the last of the moisture. I find this resting period is absolutely essential for perfect texture. Afterwards, remove the lid and gently fluff the rice and chicken with a fork.

Assemble and Serve: Divide the chicken and rice mixture between four bowls. Top generously with the diced cucumber, crumbled feta, Kalamata olives, and fresh parsley. Finish with a generous squeeze of fresh lemon juice over each bowl just before serving.