Preparation

MARINATE THE CHICKEN

In a bowl, combine the yogurt, garlic, olive oil, lemon zest and juice, oregano, and dill. Season with salt and pepper. Whisk until well blended. Add the chicken and toss well. Cover and refrigerate for at least 2 and up to 8 hours.

MAKE THE VINAIGRETTE

In a large bowl, whisk together the mustard, vinegar, lemon zest and juice, garlic, and honey. Slowly whisk in the olive oil. Season to taste with salt and pepper. Stir in the onion, dill, and oregano.

COOK THE ORZO

Bring a HexClad 5QT Hybrid Saucepan full of salted water to a boil. Cook the orzo until just tender, 10 to 12 minutes. Drain well, then add to the bowl with the vinaigrette and toss well. 

PREPARE THE REST OF THE DISH

1. Preheat grill with HexClad Hybrid BBQ Grill Pan placed on the center of the grill over medium-high heat, 15 minutes. In a medium bowl, toss the cucumber and olives with oil and add to the grill pan,. Cook, stirring a couple of times, until the vegetables char in spots, 2 to 3 minutes. Transfer to a the bowl with the orzo and set aside. 
2. Remove the chicken from the marinade. Add half the chicken to the grill pan and cook, turning every minute or so, until well browned all over and cooked through, about 4 to 8 minutes. Transfer to the bowl with the orzo mixture and repeat with remaining chicken.
3. Add cherry tomatoes, half of the feta, dill, and parsley and toss to combine. Garnish with remaining feta and more dill.