1. Preheat your oven to 425° F. Getting the oven ready at this stage ensures the chicken will cook evenly and achieve that lovely golden color.
2. In a large oven-safe skillet, combine 1 tablespoon of olive oil, the chicken, oregano, paprika, cayenne pepper, 1 tablespoon of thyme, salt, and pepper. Toss everything to coat the chicken well. Set the skillet over high heat and sear the chicken on both sides until golden, around 3 to 5 minutes. Remove the chicken from the skillet and set aside.
3. Now, add 3 tablespoons of butter to the skillet, along with the orzo, rice, shallots, garlic, and another 1 tablespoon of thyme. Stir everything together and cook until the rice is slightly toasted, about 2 to 3 minutes. During the last 2 minutes of cooking, add the remaining butter and the lemon slices, allowing the butter to brown around the lemons.
4. Pour in 3 cups of chicken broth and mix in the spinach. Season with salt and pepper. Bring everything to a boil, then slide the chicken back into the skillet, along with any juices that accumulated on the plate. Bring it back to a boil once more.
5. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes, until most of the liquid has cooked into the rice, but not all of it. If needed, you can add more broth to ensure it's not too dry.
6. Next, bake uncovered for 10 to 15 minutes, or until the chicken is cooked through and the rice is tender. You want everything to meld beautifully together.
7. In the meantime, mix the olives, feta, basil, and lemon juice in a bowl. Drizzle with olive oil and season with salt.
8. Once everything is ready, serve the chicken and rice topped with the feta, olives, and fresh basil. For an extra touch, consider adding some sliced avocado on top!
