Pat 5 to 7 pounds of chicken tenderloins dry with paper towels, then coat each piece in the spice rub. Really press it into the surface so it sticks. Dry chicken holds seasoning better and sears faster.

Sear in batches. Heat 2 tablespoons of extra virgin olive oil in a large pan over medium-high heat. Once it's shimmering, add half the chicken and sear for 2 to 3 minutes per side. You're not cooking it through, just getting color and building fond on the bottom of the pan. Remove and repeat with the second batch.

Arrange in your baking dish. Grease a large casserole dish and lay all the seared chicken in an even layer. This is your base.

Build the pan sauce. In the same hot pan, add minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in chicken stock and lemon juice, then use a wooden spatula to scrape up all the stuck-on bits from the bottom. That's where the flavor lives.

Bake at 350 degrees. Slide the dish into the oven and bake for 30 minutes, or until the internal temperature of the chicken hits 165 degrees. Depending on your oven and how thick your tenderloins are, this could take a bit longer. Use a meat thermometer to be sure.

Rest, then finish the sauce. Pull the pan out and let it sit for a few minutes so the chicken can soak up the sauce. Transfer the chicken to a separate bowl, then return the feta and tomatoes to the oven for another 10 to 15 minutes if they need more color or the feta hasn't fully softened.

Smash and stir. Use a fork to pop any tomatoes that didn't burst during baking, then stir everything together until the feta melts into a creamy, chunky sauce.

Toss and serve. Return the chicken to the pan and coat it in the sauce. Serve over noodles, with crusty bread, or on a bed of greens. You can even toss in fresh spinach at this stage and let the residual heat wilt it right into the sauce.