Season chicken with 1 tsp thyme, 1 teaspoon rosemary, 1/2 teaspoon oregano, 1/2 teaspoon pepper and 1/2 teaspoon salt.
Sear chicken in hot coconut oil for 6-7 minutes on each side until golden brown. When juices are clear, remove from pan and set aside.
Add cherry tomatoes to the oil that is already in the pan. Saute’ for 5-6 minutes until soft. Add in cauliflower rice, artichoke hearts, olives and remaining spices. Stir to combine. Saute’ for 3-4 minutes on low heat until cauliflower rice begins to soften.
Remove rice mixture from pan and add to bowls. Slice chicken and add to top.
Sprinkle with Feta cheese if desired.