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Pour the water into a large stock pot. Add the quartered onion, cardamom pods, ground cardamom, bay leaves, mastic, salt, and pepper to the pot. Bring the ingredients to a boil. NOTE: For easy removal, wrap the bay leaf, cardamom pods, and mastic in a mesh bag.
Once boiling, add the chicken to the pot, breast side up. Turn the heat down to medium-high, and cover the pot. Cook for 1 hour or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. (See notes)
Remove the chicken and aromatics (bay leaf, cardamom pods, and mastic). Set aside.
In a separate pan, toast the orzo pasta on the stovetop over low heat for 1-2 minutes or until fragrant.
While the water is still simmering, add the orzo to the pot. Cook on low for 8 minutes or until the pasta reaches al dente.
In the meantime, shred the chicken to be added back to the soup. Or, slice it, and serve it on the side.
Serve the soup warm with a fresh squeeze of lime juice and fresh parsley.