Pat the salmon fillets dry and drizzle with olive oil, seasoning generously with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Let rest for 10 minutes.

Heat a large skillet over medium-high heat and sear the salmon skin-side up for about 4 minutes. Flip and cook for an additional 5 minutes until opaque.

In the same skillet, add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and olives. Pour in lemon juice and heat for 3-4 minutes.

In a small bowl, combine feta cheese, a drizzle of olive oil, lemon juice, and dried oregano, mixing gently.

Return the flaked salmon to the skillet with rice, mix in half of the feta, and warm on low for another minute before topping with the remaining feta and chopped oregano.