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Zest the lemon, set the zest aside, then squeeze the juice into a small bowl. Thaw the spinach in the microwave and then squeeze out the excess liquid.
Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes).
Add the smoked paprika, oregano, cumin, and dry rice to the skillet. Stir and cook over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and it should begin to look slightly translucent.
Drain the chickpeas and add them to the skillet along with the spinach. Add about 2 Tbsp of the lemon juice and the vegetable broth to the skillet, then stir the ingredients to combine.
Place a lid on the skillet and turn the heat up to medium-high. Allow it to come to a boil, then immediately turn it down to low or just above low. Let the skillet continue to simmer for 15 minutes, with the lid in place. After 15 minutes, turn the heat off and let it sit undisturbed for an additional 5 minutes.
Remove the lid and fluff the skillet with a fork to redistribute the chickpeas and spinach. Sprinkle the lemon zest and crumbled feta over the skillet just before serving.