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Heat 3 tablespoons olive oil in a deep pan over medium heat.
Add the brown onion and cook for 5 minutes until soft and translucent.
Add the garlic and cook for 30 seconds until fragrant.
Add the orzo and stir for 1 minutes so it lightly toasts in the oil and onion mixture.
Pour in 2 cups of chicken stock.
Bring to a gentle simmer and cook, stirring occasionally, for 8 minutes until the orzo is tender and creamy.
Add more stock if needed, if you want it silky, not dry.
Once the orzo is cooked stir through the spinach until wilted, lemon, dill and chicken.
Taste and adjust salt and pepper.
Spoon into bowls.
Top with crumbled feta, extra dill, and a generous drizzle of good olive oil over the top.