Cook the orzo according to package instructions in salted boiling water until al dente, about 8-9 minutes. Drain well in a colander and set aside, tossing with a tiny drizzle of olive oil to prevent sticking.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. This temperature ensures a golden sear on the chicken.

Season the chicken pieces generously with salt, pepper, dried oregano, and dried basil. Toss with your hands to coat evenly. Add to the hot skillet in a single layer and let cook undisturbed for 2-3 minutes to develop a golden crust, then stir occasionally for another 3-4 minutes until cooked through.

Pour in the fresh lemon juice and add minced garlic. Stir constantly for 1-2 minutes until the garlic becomes fragrant and lightly golden.

Stir in the halved cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.

Lower the heat to medium and add the cooked orzo, baby spinach leaves, and sliced black olives. Toss everything together gently for about 2 minutes, allowing the spinach to wilt and the flavors to meld.

Remove the skillet from heat and sprinkle the crumbled feta cheese and chopped parsley on top. The residual heat will soften the feta slightly. Serve warm with extra lemon wedges if desired.