In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with garlic powder, oregano, thyme, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chicken broth and bring to a boil. Stir in the orzo and reduce the heat to a simmer. Cook for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.

Add the cooked chicken back to the skillet along with the cherry tomatoes, spinach, lemon zest, and lemon juice. Stir to combine and cook for an additional 2-3 minutes until the spinach is wilted.

Taste and adjust seasoning if necessary. Serve warm, garnished with additional lemon zest if desired.