Preheat oven to 200C.

Sprinkle chicken pieces with 1/2 tsp. salt and 1/4 tsp. black pepper. Heat 1 ½  tsps oil in a large ovenproof or cast iron skillet over medium-high. Add chicken to pan; cook until all pieces are browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.

In the same pan, roast the red bell peppers, until slightly charred and then cut into pieces.

Add the remaining oil to the pan. Add onion and garlic and cook, stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano. Cook, stirring often, until fragrant and toasted, about 2 minutes. Add the spinach and the bell peppers. Cook, stirring constantly, until the spinach begins to wilt, about 2 minutes. Add the stock and the remaining 1/4 tsp each salt and black pepper and bring to a boil. Remove from the heat.

Nestle the chicken pieces into the bulgur mixture and place skillet in oven. Bake at 200C for about 15 minutes. Insert fork to see if the chicken is cooked thoroughly. Remove from the oven. Sprinkle with feta. Let it stand 5 minutes. Sprinkle with dill, and serve.