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First make the marinade by whisking together the Greek yogurt, oil, lemon juice, garlic, salt, pepper, and dried oregano. Add the chicken to the marinade bowl and toss to coat, then cover the bowl and chill the whole thing in the fridge for 30 minutes.
Add 1 tablespoon oil to a large skillet over medium heat. Use tongs to transfer marinated chicken to the pan (discard excess marinade) and brown for about 2 minutes on each side. Transfer to a plate and set aside.
In the same skillet, melt butter over medium heat. Once melted, stir in garlic for 1 minute til fragrant.
Stir in orzo pasta for 1-2 minutes til lightly browned. Stir in chicken broth, dried oregano, and lemon juice and bring to a boil.
Reduce heat to a high simmer. Add chicken back to the pan on top of the orzo.
Cover and cook for about 25 minutes until chicken is cooked through and orzo is soft.
Fluff orzo or whatever