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Whisk Greek yogurt, olive oil, lemon juice, garlic, honey, oregano, salt, and pepper until smooth. Cut chicken into bite-sized pieces and toss with the marinade. Cover and marinate for at least 30 minutes, or up to 4 hours.
Preheat your air fryer to 375°F. Remove chicken from the marinade, letting the excess drip off, and arrange in a single layer in the basket. Air fry for 8–10 minutes, flipping halfway through, until the chicken reaches 165°F internally. Let rest for 5 minutes.
Cook orzo in salted water according to package directions until al dente. Drain and let cool slightly.
Whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon, salt, and pepper until smooth.
In a large bowl, combine the orzo, chicken, tomatoes, cucumber, red onion, bell peppers, feta, parsley, and dill.
Pour the dressing over the salad and toss until everything is evenly coated. Finish with extra feta, fresh herbs, and a squeeze of lemon.