Preheat the oven to 425° F.In a large oven-safe skillet, combine 1 tablespoon olive oil, chicken, oregano, paprika, cayenne, 1 tablespoon thyme, salt, and pepper. Toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.To the skillet, add 3 tablespoons butter, the orzo, rice, shallots, garlic, and 1 tablespoon of thyme. Cook until the rice is toasted. During the last 2 minutes of cooking, add 1 more tablespoon of butter and the lemon slices. Allow the butter to brown around the lemons. Pour in 3 cups broth. Mix in the spinach. Season with salt and pepper. Bring to a boil. Slide the chicken and any juices left on the plate back into the skillet. Bring to a boil. 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, add more broth. Bake, uncovered for 10-15 minutes or until the chicken is cooked through.Meanwhile, mix the olives, feta, basil, and lemon juice. Drizzle over olive oil and season with salt. Serve the chicken and rice topped with feta, olives, and fresh basil. Sometimes I like to add avocado too!