Season the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Drizzle with olive oil and rub into the fillets. Let sit for 10 minutes.

Heat olive oil in a skillet over medium-high heat. Place salmon fillets skin-side up in the skillet and cook for 4 minutes. Flip them over, reduce heat to medium-low, and cook for another 5 minutes until opaque.

In the same skillet, add cooked jasmine rice, rinsed chickpeas, cherry tomatoes, olives, and squeeze fresh lemon juice. Cook for 3-4 minutes until heated through, season with salt and pepper.

In a bowl, combine feta cheese with olive oil, lemon juice, and chopped oregano. Mix until creamy.

Fold half of the feta mixture into the rice mixture. Place salmon on top and let absorb flavors for a minute. Top with remaining feta mixture and serve.