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Cook the orzo pasta according to package instructions. Drain and set aside to cool.
Season the chicken breasts with salt, black pepper, oregano, and thyme.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and thoroughly cooked, around 6-7 minutes per side. Remove chicken from the skillet and let it rest for a few minutes before slicing into strips.
In a large mixing bowl, combine the cooked orzo, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together lemon juice, parsley, dill, garlic, and extra-virgin olive oil.
Pour the dressing over the salad and toss to coat everything evenly. Season with additional salt and black pepper if needed.
Serve the salad immediately or chill it in the refrigerator for a few hours before serving.