Preheat your oven to 400°F (205°C).

In a small bowl, combine garlic powder, cumin, coriander, smoked paprika, salt, and pepper to make a spice rub.

Rub the spice mixture over both sides of the chicken breasts. Let them marinate for about 20-30 minutes at room temperature.

Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add olive oil. Once hot, add the chicken breasts to the skillet. Sear each side for 2-3 minutes or until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed. Add the shallots and red pepper. Sauté for 1 minute. Add the garlic and white wine scraping any brown bits from the bottom of the pan. Stir in the harissa paste and honey. Add the tomatoes and basil and stir to coat everything in the harissa mixture.

Push the vegetables to the sides of the skillet, creating space in the center. Place the block of Feta cheese in the center of the skillet.

Transfer the skillet to the preheated oven and bake for 15 minutes. Remove from oven and baste chicken and feta cheese with the sauce forming in the pan.

Return to oven and continue baking for 10 - 15 more minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the Feta cheese is soft and slightly melted.

Once done, remove the skillet from the oven. Remove chicken from the pan and mix the cheese into the vegetables. Add chicken back to the pan. Garnish with fresh basil leaves before serving.

Serve the Harissa Baked Chicken on it’s own or over your favourite pasta or grain. Enjoy!