Slice the chicken breasts into ¼ inch-thick pieces, season with kosher salt, black pepper, granulated garlic, and dried oregano. Let sit for about 10 minutes.

Heat 2 tablespoons of EVOO in a skillet over medium-high heat. Add the chicken in batches and cook for 2-3 minutes on each side until golden brown. Remove and set aside.

Lower the heat to medium, add the remaining tablespoon of olive oil, toss in the diced onion, and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add orzo to the skillet, stirring to coat with onion and garlic. Season with salt, pour in water and lemon juice. Simmer and stir occasionally for 3-4 minutes.

Return browned chicken with juices back to the skillet. Stir in sun-dried tomatoes and olives. Cover and cook for 10-12 minutes until orzo is tender and liquid absorbed.

Remove the lid, taste and adjust seasoning. Crumble feta on top and sprinkle with fresh herbs. Let rest for a few minutes before serving.