Turn on oven to 425°F. Bring 1.5 cups of salted water (3 cups for 4 servings) to a boil. Add rice and reduce heat to simmer, covered, for 10 - 12 minutes or until the water has been absorbed.
Lightly grease or line a large baking sheet with parchment paper. Wash and dice bell pepper into 1/2 inch pieces. In a large bowl, toss zucchini, bell pepper, and carrot with a drizzle of oil, half of the garlic, half of the spice blend, and salt and pepper to taste. Spread out on the baking sheet in a single layer and place into the oven. Set a timer for 15 minutes.
Heat large skillet over medium-high with a drizzle of oil. Drain and pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper, and remaining spice blend. Add to skillet skin side down, and cook for about 20 minutes flipping halfway through cooking time. They should reach an internal temperature of 165°F.
Wash, zest, and halve the lemon. Roughly chop the olives. Wash and chop the basil leaves. To prepare the tapenade, crumble the feta into your large bowl, and add half of the lemon juice, 1 tbsp. of olive oil (2 tbsp. for 4 servings), chopped olives, remaining garlic, basil, and black pepper to taste. Set aside to allow the flavours to come together.
Once the rice has finished cooking, stir in remaining lemon juice, and lemon zest. Wash and dice the tomato. Once timer for the vegetables goes off, remove from oven.
To serve, divide rice, roasted vegetables, chopped tomato and chicken between serving dishes. Serve the olive tapenade over your chicken and vegetables and enjoy!