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Prepare Chicken: Place chicken in a bowl and add olive oil, oregano, smoked paprika, garlic, ½ tsp. salt, and ½ tsp. black pepper; toss well to coat.Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 3 to 4 minutes, until nicely golden. Toss and continue cooking until the chicken is cooked through, about 3 to 4 more minutes. Transfer to a clean bowl.
Cook Veggies and Orzo: To the same pan, add onion and bell pepper. (Add a drizzle more olive oil, if needed.) Cook until softened, about 5 to 6 minutes.Stir in orzo and cook for 1 to 2 minutes to lightly toast the grains.Add broth and remaining ½ tsp. each of salt and black pepper. Bring mixture to a boil, cover, and reduce heat to maintain a gentle simmer. Simmer until the orzo is al dente, about 12 to 15 minutes.
Prepare Marinated Feta: While the orzo simmers, prepare the marinated feta mixture by combining feta cheese, dill, parsley, olive oil, and lemon zest and juice in a medium bowl. Stir to combine. Set aside.
Remove lid from orzo and stir in spinach. Continue to gently simmer, uncovered, for 2 more minutes until the spinach is fully wilted. Add chicken back to pan and stir to warm through. Spoon Marinated Feta mixture overtop and serve.