In a mixing bowl, combine chicken with olive oil, oregano, paprika, garlic, and half of the kosher salt and black pepper. Toss to coat the chicken evenly. Heat a skillet over medium heat for about 7 minutes on each side until golden brown. Remove chicken from skillet and set aside.

In the same skillet, add onion and bell pepper. Sauté over medium heat for about 5-6 minutes until tender, stirring occasionally.

Stir in the orzo pasta into the skillet with the cooked vegetables. Cook, stirring frequently, for 1-2 minutes until lightly toasted.

Pour in chicken or vegetable broth, sprinkle in remaining kosher salt and black pepper. Bring to gentle boil, cover skillet, and reduce heat to low, allowing it to simmer for 12-15 minutes until orzo is al dente.

Add chopped spinach to the skillet, stirring until it wilts, about 2 minutes. Return cooked chicken to skillet.

In a small bowl, mix feta, dill, parsley, lemon zest, and lemon juice. Drizzle olive oil and stir until well combined.

Serve by spooning the dish into bowls, generously topping with the marinated feta mixture.