In a large bowl, combine the juice of 2 lemons, the zest of 1 lemon, 3 cloves of minced garlic, 1 teaspoon each of cumin, smoked paprika, oregano, and salt, ½ teaspoon of black pepper, and ¼ cup of olive oil. Add 4 boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet or casserole dish, add 1 ½ cups of uncooked orzo, 1 finely chopped large onion, 2 diced bell peppers, and 1 cup of diced tomatoes. Pour in 3 cups of chicken broth and ½ cup of dry white wine (if using). Stir in ¼ cup each of chopped fresh cilantro and parsley, 1 teaspoon of chili powder, ½ teaspoon each of ground cumin and smoked paprika, and salt and pepper to taste. Mix well to combine.

Place the marinated chicken breasts on top of the orzo mixture. Pour any remaining marinade over the chicken.

Cover the skillet or casserole dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the orzo is tender. Remove the foil for the last 10 minutes of baking to allow the top to brown slightly.

Let the casserole rest for 5 minutes before serving. Garnish with fresh lemon slices, chopped parsley, and a sprinkle of feta cheese if desired.