In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and fully cooked.

Add minced garlic and cook for another minute.

Stir in orzo and chicken broth. Bring to a boil, then reduce heat and simmer until the orzo is tender and the liquid is absorbed, about 10-12 minutes.

Add cherry tomatoes, spinach, olives, oregano, salt, and pepper. Cook for an additional 2-3 minutes until spinach wilts.

Remove from heat and stir in feta cheese before serving.