Heat the oil in large skillet that has lid over medium-high heat.
Season the chicken with salt and pepper and brown chicken on both sides, about 2 minutes per side.
Deglaze pan with white wine, stirring up all the browned bits on the bottom of the pan.
Add in garlic and tomatoes, saute for 1 minute.
Add in chicken stock, thyme, tomatoes, and brown rice to pan.
Bring to a boil, cover, and reduce heat to a low simmer. Simmer for 10 minutes.
To serve chicken and rice, spread spinach out in a large serving bowl or platter and top with rice and chicken mixture. Sprinkle with feta and an additional drizzle of olive oil.