Whisk all of the spices together. In a mixing bowl, add 3 tbsp olive oil, 1 tbsp balsamic vinegar and 1 tbsp lemon juice, with spices. Whisk to combine then add chicken. Marinate at room temperature for 30-45 minutes or refrigerate up to overnight.
Heat 1 Tbsp olive oil in a large saute pan with high sides, or a Dutch oven. Once skillet is very hot, add marinated chicken breasts to skillet. Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately four to six more minutes, or until chicken is cooked through at 165 degrees.
Transfer chicken to a cutting board and let rest five minutes. Chop into bite size pieces. Do not clean pan.
Using the same saute pan, heat over medium-low heat and add ½ tbsp olive oil. Add the arborio rice and stir. Toast the rice until the pieces are translucent and just fragrant. Stir in the garlic and cook for another minute.
Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine.
Once the wine is absorbed, add in 1½ cups of the chicken broth, stirring until the rice absorbs the liquid like it did with the wine.
Repeat this two to three more times, until all broth has been added and the rice is al dente, just firm. You want it to appear a little wet – and want there to be some liquid left when serving. We don’t want a dry risotto. The entire stirring process will take about 15 to 20 minutes.
Once the rice is cooked, stir in the chopped chicken breast, and ¼ cup feta cheese.
Garnish with additional toppings, if desired. Serve immediately.