1. Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create two thinner cutlets. Season both sides generously with 1 tablespoon olive oil, dried oregano, garlic powder, salt, and black pepper.

2. Heat a large skillet over medium-high heat. Add the seasoned chicken. Cook for 4-6 minutes per side, or until the chicken is golden brown and cooked through with an internal temperature of 165 F (74 C). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before dicing into bite-sized pieces.

3. While the chicken rests, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain the orzo thoroughly and rinse it briefly under cold water to stop the cooking process and prevent it from sticking together.

4. In a large bowl, whisk together the fresh lemon juice, 2 tablespoons of olive oil, chopped fresh parsley, chopped fresh dill, and a pinch more salt and pepper. Taste and adjust seasoning as needed.

5. Add the cooked and drained orzo, diced chicken, finely diced red onion, and halved cherry tomatoes to the bowl with the lemon dressing.

6. Gently toss all the ingredients together until everything is well combined and coated in the dressing. Serve immediately, or chill for at least 30 minutes for flavors to meld. If desired, sprinkle with crumbled feta cheese just before serving.