1/2 teaspoon freshly cracked black pepper, plus more to taste
1 can artichokes packed in water, drained & any tough outer leaves removed, halved lengthwise
1/4 cup pitted, sliced Kalamata olives
1/2 cup crumbled feta cheese
1 tablespoon minced, fresh flat-leaf parsley
Melted oil and butter in a large Dutch oven set over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, brown chicken skin-side down, flipping after 5 minutes to brown the other side for an additional 4 minutes. Remove chicken from pan and transfer to a platter to reserve.
Reduce heat to medium. Add onion and saute until softened and translucent, stirring occasionally to prevent burning, about 5 minutes. Add garlic and orzo and continue cooking, stirring often, for about 5 minutes or until orzo turns light brown.
Add white wine to the pan and bring to a boil. Let simmer for 1 minute before adding chicken stock, lemon juice, onion powder, oregano, dill, cinnamon, salt, and pepper. Stir to combine and nestle chicken into orzo. Scatter with artichokes and olives.
Reduce heat to low, cover and simmer until chicken is cooked through and orzo is tender, 12-15 minutes.
Taste and adjust seasonings, as needed. Garnish with parsley and feta and serve immediately.