Season the Chicken: Pat chicken cutlets dry with a paper towel. Season generously on both sides with dried oregano, garlic powder, sweet paprika, 1/2 teaspoon sea salt, and black pepper.

Sear the Chicken & Lemon Wheels: Heat 1 tablespoon olive oil in a wide 12-inch deep cast iron skillet over medium-high heat. Add chicken cutlets and lemon wheels. Sear undisturbed for 4 to 5 minutes until deeply golden brown on the underside. Flip and sear for another 2 to 3 minutes until nearly cooked through. Transfer chicken and lemon slices to a plate and cover loosely with foil.

Toast the Orzo: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add dry orzo and minced garlic. Sauté for 1 to 2 minutes, stirring constantly, until the orzo grains turn lightly toasted and aromatic.

Simmer in Broth & Lemon: Pour in the chicken bone broth, fresh lemon juice, lemon zest, sun-dried tomatoes, and remaining 1/2 teaspoon salt. Stir well, scraping up any delicious browned caramelized bits from the bottom of the skillet.

Cook Orzo to Creamy Tenderness: Bring liquid to a gentle boil, then reduce heat to medium-low. Cover skillet and simmer for 8 to 9 minutes, stirring once or twice to prevent sticking, until the orzo is tender and has absorbed most of the broth into a creamy, risotto-like consistency.

Fold in Greens & Nest Chicken: Remove lid, stir in fresh baby spinach and kalamata olives until spinach gently wilts into the hot orzo (about 60 seconds). Nest the seared chicken cutlets and seared lemon wheels back into the warm orzo. Cover for 2 minutes to warm through.

Garnish & Serve: Sprinkle generously with crumbled Greek feta, chopped fresh dill, and fresh parsley. Serve hot straight from the skillet with crusty sourdough bread!