Season & Sear Chicken: Pat cutlets dry. Rub with dried oregano, garlic powder, salt, and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a 12-inch deep skillet or braiser over medium-high heat. Sear cutlets for 4-5 minutes per side until deeply golden (165°F / 74°C). Transfer to a plate to rest.

Toast Orzo: Reduce heat to medium. Add remaining butter and olive oil. Add dry orzo and minced garlic; stir continuously for 2 minutes until orzo is lightly toasted, aromatic, and coated in pan drippings.

Simmer Orzo: Pour in chicken broth, lemon zest, and lemon juice, scraping up all the golden caramelized chicken bits from the pan floor. Bring to a simmer, cover with a tight-fitting lid, and cook on low heat for 10-12 minutes until orzo is tender and creamy.

Fold Greens & Assemble: Uncover and fold in fresh baby spinach and grated parmesan cheese until spinach wilts into silky ribbons. Slice chicken cutlets across the grain and arrange on top. Garnish with seared lemon wheels and chopped dill; serve warm immediately.