• 1 1/2 pounds boneless skinless chicken breasts cut into bite size chunks
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard or more to taste
• 1 teaspoon honey
• 2 tablespoons Greek yogurt
• 2 tablespoons dried Greek oregano divided
• 2 cloves garlic minced or grated
• Zest and juice of 1 lemon
• 1 pinch red pepper flakes
• 1 scant teaspoon smoked paprika
• Sea salt and black pepper
• 2-3 cups cooked orzo for serving
• 15 cherry tomatoes halved
• 1 cucumber diced
• 8 ounces feta cheese cubed or crumbled
• Sliced avocado Kalamata olives, and basil, for serving

For the Mint Yogurt Sauce

• 1/4 cup extra virgin olive oil
• 1 tablespoon chopped fresh mint
• 3/4 cup plain Greek Yogurt
• 1/2 cup fresh basil or parsley chopped
• Juice from 1 lemon
• 1 small fresh chile pepper seeded and minced
• 1 teaspoon cumin
• Sea salt