Instructions

• Preheat the oven to 425°F (220°C).
• Pat the chicken tenders dry. In a large bowl, combine the chicken, 3 tablespoons of the 4 tablespoons extra virgin olive oil, paprika, cumin seed, ground ginger, and a pinch each of kosher salt, black pepper, and chili flakes. Toss to coat.
• Add the sliced bell peppers, seeded and sliced fresno pepper(s), sliced shallots, and chopped garlic to the bowl with the chicken. Toss everything together so the vegetables are coated in the seasoning and oil. Spread the mixture in a single layer on a rimmed baking sheet.
• Roast in the preheated oven for 25 minutes, until the chicken is cooked through and the vegetables are tender and beginning to brown. Stir or flip the chicken and vegetables once about halfway through cooking for even browning. (Chicken is done when internal temperature reaches 165°F / 74°C.)
• While the chicken roasts, make the vinaigrette: in a small bowl whisk together 1/3 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon champagne vinegar, and 2 teaspoons honey. Season with kosher salt and black pepper to taste. Set aside.
• Chop the mixed fresh herbs (cilantro, parsley, and dill) and set aside (about 3/4 cup loosely packed once chopped).
• Pat the 18-ounce feta block dry with paper towels. Put the 1/4 cup cornstarch in a shallow bowl and roll the feta in the cornstarch to coat all sides, shaking off any excess.
• Heat the remaining 1 tablespoon of the 4 tablespoons extra virgin olive oil in a large skillet over medium heat. When the oil is hot, add the cornstarch-coated feta and cook 2 to 3 minutes per side, turning carefully, until all sides are golden and crisp. Transfer the crispy feta to a plate.
• Transfer the roasted chicken and peppers to a serving platter (or leave on the baking sheet). Sprinkle the chopped fresh herbs over the chicken and peppers. Break the crispy feta into pieces and scatter over the top. Drizzle the vinaigrette over everything. Serve with rice if desired.