Preheat oven to 375°F. Season chicken thighs with oregano, thyme, salt, and pepper. Heat olive oil in a skillet over medium heat and brown chicken on both sides, about 5 minutes per side. Remove and set aside.

In the same skillet, sauté red onion and garlic until fragrant, about 2 minutes. Add chopped bell peppers and cook for another 3 minutes.

In a baking dish, combine rice, cherry tomatoes, sautéed vegetables, sliced olives, and chicken broth. Mix well.

Place browned chicken thighs on top of the rice mixture. Cover with foil.

Bake in the preheated oven for 45 minutes or until rice is tender and chicken reaches an internal temperature of 165°F.

Remove foil, sprinkle crumbled feta cheese over the top, and bake uncovered for an additional 5 minutes.

Serve hot garnished with fresh herbs if desired.