Pat chicken cutlets dry with paper towels. Season both sides generously with oregano, garlic powder, paprika, 1/2 tsp salt, and black pepper.

Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Sear lemon slices for 1 minute per side until caramelized. Transfer chicken and charred lemons to a plate and cover loosely with foil.

In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the shallot for 2 minutes until translucent. Add minced garlic and dry orzo pasta.

Stir continuously for 2 minutes, toasting the orzo in the chicken fond until lightly golden and nutty. Toasting locks in starch and prevents the orzo from becoming mushy!

Pour in the chicken bone broth, fresh lemon juice, and remaining 1/2 tsp salt, scraping up all the savory browned bits from the bottom of the pan with a wooden spoon.

Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer gently for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.

Remove the lid and fold in the fresh baby spinach, fresh lemon zest, and chopped dill. Stir for 1 minute until the spinach is gently wilted and glossy.

Slice the rested chicken breasts and nestle them back into the warm creamy orzo. Top with caramelized lemon wheels and crumbled feta cheese. Garnish with fresh dill and cracked pepper, and serve hot straight from the skillet!