Cooking is an art, not a science, as my mum would say, and these steps will guide you in creating a masterpiece:

1. Heat the olive oil in a large pot over medium heat. Add the chicken thighs, seasoning with salt, pepper, and paprika. Brown them on both sides until golden, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onion, garlic, and red bell pepper. Sauté until the onion is translucent and the pepper is tender, about 5 minutes.
3. Stir in the cherry tomatoes, cooking until they start to soften and release their juices.
4. Add the chicken broth, oregano, and a pinch more salt and pepper. Return the chicken to the pot, nestling it among the vegetables.
5. Bring the mixture to a gentle boil, then stir in the rice. Cover the pot, reduce the heat to low, and let simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. Fold in the spinach leaves, allowing them to wilt in the heat.
7. Finish with a squeeze of lemon juice and a generous sprinkle of fresh parsley before serving.

Remember, cooking is about feeling as much as following, so let your senses guide you. Trust your nose, your eyes, and your taste buds — they are your best allies in the kitchen.