In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt, pepper, oregano, and paprika. Cook until browned and cooked through, about 7-10 minutes. Remove chicken from skillet and set aside.

In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the red bell pepper and cook for another 2 minutes.

Stir in the rice, chicken broth, cherry tomatoes, and spinach. Bring to a boil, then reduce heat to low. Return the chicken to the skillet, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

Fluff the rice with a fork and serve warm, garnished with additional spinach or herbs if desired.