Begin by heating a large skillet over medium heat. Season the salmon with smoked paprika, salt, and a tablespoon of olive oil. Cook the salmon skin-side up for about 4 minutes until golden, then flip and cook for an additional 5 minutes until opaque and flaky.

In the same skillet, add the cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and sliced olives. Stir well, pour in the fresh lemon juice, and season with oregano and red chili flakes. Cook for about 5 minutes.

In a small bowl, combine the diced feta cheese with olive oil, lemon juice, and fresh oregano. Mash to create a creamy topping.

Add half of the feta mixture to the rice, stir gently, then place the cooked salmon on top and drizzle with the remaining feta mixture. Serve garnished with fresh oregano if desired.