In a bowl, combine olive oil, paprika, garlic powder, oregano, salt, and pepper. Add chicken thighs and coat well. Let marinate for at least 15 minutes.

In a large skillet over medium heat, add marinated chicken thighs and cook for about 5-7 minutes on each side until browned and cooked through. Remove from skillet and set aside.

In the same skillet, add diced red onion and bell pepper. Sauté for about 3-4 minutes until softened.

Stir in the rice, chicken broth, and cherry tomatoes. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until rice is tender.

Once rice is cooked, stir in the spinach and return the chicken to the skillet. Squeeze lemon juice over the top and mix well. Cook for an additional 2-3 minutes until spinach is wilted.

Serve hot, garnished with additional lemon wedges if desired.