Dice the chicken into bite-sized pieces and finely chop the red onion and garlic. Measure out your dry spices into a small bowl so they are ready to go.

In a large cast iron skillet or heavy-bottomed pan, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides until golden. They don't need to be cooked through yet.

Add the diced onion to the pan with the chicken. Sauté until the onion is translucent and soft. Stir in the garlic, ginger, cardamom, cinnamon, and smoked paprika, toasting the spices for about 1 minute until fragrant.

Pour in the dry orzo and stir to coat it in the spiced oil. Add the chicken broth and crushed tomatoes. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pan, and let it simmer. Stir occasionally to ensure the orzo doesn't stick to the bottom. Cook until the orzo is tender and has absorbed most of the liquid.

Remove from heat. Serve in shallow bowls with a generous dollop of Greek yogurt, a sprinkle of fresh parsley, and a squeeze of lemon to brighten all those warm spices.