Heat a large skillet over medium heat for about 4 minutes. Season the salmon fillets with smoked paprika, oregano, parsley, red chili flakes, and a sprinkle of salt. Drizzle 1 tablespoon of olive oil over the salmon to coat it evenly.

Add 2 tablespoons of olive oil to the heated skillet, then place the salmon skin-side up. Cook undisturbed for 4 minutes until a nice golden crust forms. Carefully flip the salmon, lower the heat slightly, and cook for another 5 minutes. The salmon should be opaque and flaky. Remove the skin and set the salmon aside.

In the same skillet, add the cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and sliced olives. Drizzle with fresh lemon juice, mixing gently while reheating on medium heat for about 3-4 minutes until everything is warmed through.

In a medium bowl, combine the diced feta cheese, remaining olive oil, lemon juice, and chopped fresh oregano. Mix well with a fork until the feta is evenly coated.

Gently fold half of the prepared feta cheese mixture into the rice and chickpea mixture in the skillet. Nestle the cooked salmon back into the pan to reheat for 1-2 minutes, then top the salmon with the remaining feta mixture and garnish with additional fresh oregano.