How to Make It
Heat a large skillet over medium-high. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Add oil to pan; swirl to coat. Add chicken, smooth side down. Cook until nicely browned, 5 to 6 minutes. Flip chicken, and cook 2 minutes. Remove chicken from pan (chicken will not be done).
Add onion and garlic to pan; cook, stirring often, until browned, 6 to 7 minutes. Add freekah and coriander; cook, stirring constantly, 45 seconds. Add chicken stock, scraping pan to loosen browned bits. Stir in raisins, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Bring to a boil; reduce heat to low, cover, and simmer 10 minutes.
Zest lemon to equal 1 teaspoon zest. Cut lemon crosswise into 8 thin slices. Uncover pan, and stir zest and oregano into freekeh mixture. Nestle chicken into freekeh, and top each piece of chicken with 2 lemon slices. Cover pan, and cook on low until liquid is absorbed and freekeh is done, 5 to 6 minutes.
Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections.
Combine oil, crushed red pepper, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, oregano, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let stand cheese is warm and softened but not melted, about 2 minutes. Serve relish over chicken and freekeh. Garnish with parsley, if desired.