How to Make It
Preheat oven to 450°F.
Sprinkle chicken evenly with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat a 10-inch ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned. Remove chicken from pan (chicken will not be done at this point).
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, oregano, and garlic. Reduce heat to medium, and cook 4 minutes or until tender, stirring frequently. Add 1/2 cup water, scraping pan to loosen browned bits. Knead rice pouches to separate grains. Add rice to pan; stir to combine. Cook 2 minutes or until thoroughly heated. Gradually add spinach, stirring until spinach wilts, about 2 minutes total. Stir in olives and lemon juice. Sprinkle with cheese. Nestle chicken thighs into rice mixture; top each with 1 lemon slice. Bake, uncovered, at 450°F until chicken is done, about 12 to 14 minutes.