Preheat the oven to 425° F. On a baking sheet, toss together the chicken, 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Add the bell peppers, fresno, shallots, and garlic and toss with the chicken. Bake 25 minutes, until cooked through. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the block of feta and toss to coat all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the feta and cook for 2 to 3 minutes per side, until golden and crisp. Transfer the feta to a plate.To make the vinaigrette, combine all ingredients in a bowl. Season with salt and pepper. Serve the chicken and peppers topped with fresh herbs. Break the crispy feta overtop. Pour over the vinaigrette. I'd add rice, then enjoy!