Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, coating it well with the oil, onion, and garlic mixture.
Pour in the chicken broth and add dried oregano, dried thyme, salt, and black pepper. Stir to combine.
Arrange the chicken pieces evenly over the rice mixture.
Scatter the halved cherry tomatoes and Kalamata olives over the top.
Cover the skillet or casserole dish tightly with a lid or aluminum foil.
Bake in the preheated oven for 40 minutes.
Remove the cover and sprinkle the crumbled feta cheese evenly over the casserole.
Return to the oven uncovered and bake for an additional 10 minutes until the cheese is slightly browned and the chicken is cooked through.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.