Prepare the orzo according to the package instructions, which usually takes about 8-10 minutes. Once cooked, drain and set aside.

Heat a skillet over medium-high heat.

Dice the chicken breasts into bite-sized pieces and combine in a mixing bowl with olive oil, lemon juice, oregano, garlic powder, dill weed, and black pepper.

Transfer the chicken mixture to the hot skillet and cook for about 10 minutes, turning occasionally until golden brown and cooked through.

Remove the chicken from the heat and set aside.

Dice the red, green, and orange bell peppers, chop the cucumber and red onion, and slice the banana peppers.

In a large mixing bowl, combine the diced vegetables.

Add minced dill, olive oil, red wine vinegar, lemon juice, oregano, minced garlic, and black pepper to the bowl and gently toss until vegetables are well coated.

In a serving bowl, add a generous helping of the cooked orzo.

Layer on the cooked chicken pieces and a heaping amount of the vegetable mix.

Sprinkle crumbled feta cheese on top and add a dollop of hummus.

Garnish with extra fresh dill and serve with a lemon slice.