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Combine the chicken with the olive oil, Dijon, lemon juice/zest, garlic, and spices. Let marinate for at least 15–20 minutes.
Bring chicken broth to a boil. Add orzo and cook for 8–10 minutes (or according to package directions) until al dente. Drain any excess liquid and stir in the butter and lemon juice.
Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden-brown and cooked through.
In a small bowl, mash or blend the Greek yogurt and feta with the garlic, olive oil, lemon juice, and herbs until creamy.
Portion the buttery orzo into bowls and top with the pan-seared chicken.
Add a generous dollop of the Lemon Feta Yogurt Sauce on top. Garnish with extra fresh herbs.