In a large bowl, toss chicken, coriander, paprika, red pepper flakes, cinnamon, ¾ teaspoon salt, and ¼ teaspoon black pepper.

In a large high-sided skillet over medium heat, heat 2 tablespoons oil. Add half of chicken mixture and cook, turning halfway through, until golden and just cooked through, 2 to 3 minutes per side. Transfer chicken to a plate. Repeat with 1 tablespoon more oil and remaining chicken mixture.

Wipe any dark bits from pan with a clean paper towel, if necessary. Return skillet to medium heat. Cook garlic and 1 tablespoon oil, stirring, until garlic is fragrant, about 30 seconds. Stir in broth, orzo, and ½ teaspoon salt and bring to a boil. Reduce to heat to medium-low and gently simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.

Remove skillet from heat, stir in dill, and top with chicken mixture.

In a medium bowl, toss cucumber, tomatoes, feta, lemon juice, remaining 1 tablespoon oil, and a pinch of salt.

Spoon cucumber salad over chicken mixture. Top with more dill.