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Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.
Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the feta slices and toss to coat all sides. Heat a large, high sided skillet over medium heat. Add 2 tablespoons oil. Arrange the feta in a single layer and cook until golden, about 1 minute per side. Remove the feta from the skillet to a plate.
To the skillet, add the remaining ¼ cup oil, the chickpeas, 3 cloves sliced garlic, the paprika, and a pinch of red pepper and salt. Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme, lemon zest, and sesame seeds. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.
In a small bowl, stir together the yogurt, lemon juice, 1 clove grated garlic, and a pinch of salt.
To serve, spread the yogurt in the bottom of a shallow bowl. Add the orzo, crispy feta, and chickpeas overtop. Serve topped with fresh herbs.