In a large bowl combine the chicken bouillon, Dijon mustard, lemon juice, garlic powder, and onion powder. Add the chicken thighs and toss until every piece is evenly and generously coated. You can cook immediately or let it sit for up to 30 minutes for a deeper flavor.

Reduce the heat to medium. Add the olive oil to the same pan with all those flavorful drippings. Add the diced shallots and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds stirring constantly so it does not burn.

Add the orzo directly to the pan and stir to coat it in the oil and shallot base. Toast for 1 to 2 minutes stirring regularly until the orzo smells slightly nutty and looks lightly golden. This step adds a subtle depth to the final dish.

Add the chopped spinach to the pan. If it does not all fit at once add it in two batches, letting the first batch wilt slightly before adding the rest. Add the fresh dill and stir everything together. Cook for 3 minutes until the spinach is fully wilted and the orzo is al dente and has absorbed most of the liquid. The dish should look loose and saucy, not dry.

Slice the rested chicken thighs on a diagonal into strips. Spoon the spinach orzo into bowls and fan the sliced chicken over the top. Garnish with extra crumbled feta and a few sprigs of fresh dill. Serve immediately while the orzo is hot and saucy.