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Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic. Heat a large skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion. Saute x 3-4 minutes until translucent.
Add the chicken, garlic, and seasonings. Make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
Add the orzo pasta and chicken broth to the cooked chicken. Give it a good stir and bring to a boil. Lower heat and cover. Simmer on low heat 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan. Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked. Cook time will vary a bit based on your pan and stovetop. *there will still be excess liquid. It will absorb as the orzo sits.
At the end of cooking, stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Give it a taste and add more salt as needed.
Hint: there will still be quite a bit of liquid when you first turn off the heat. Don't worry! The orzo will continue to absorb it as it cooks.