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Cut pork tenderloin into bite-sized pieces. Add to a bowl and combine with salt, pepper, cumin, smoked and sweet paprika, dried onion, garlic powder, oregano and cinnamon. Set aside.
Dice the onion and mince the garlic cloves. Chop the dill and parsley.
Heat 1 tablespoon oil over medium in a nonstick skillet. Add onion and garlic, cook for 3 minutes. Add orzo and toast for 1 minute. Add chickpeas and pour in broth. Bring to a boil and simmer for about 10 minutes, or until the orzo is al dente and the broth is evaporated.
In a second skillet, heat butter and the remaining oil over high. Place pork in a single layer and sear undisturbed for 1 minute. Next stir and cook for 3 minutes.
When orzo is ready, add lemon juice, dill and parsley. Finish off with black pepper and chili flakes. Enjoy!