In a large bowl mix together the lemon juice, the Greek yogurt, 1 TBSP olive oil, smashed garlic, 1 tsp salt, and 1/4 tsp black pepper.
Add the chicken thighs to the bowl then toss to coat in the yogurt marinade.
Cover the bowl and refrigerate the chicken for at least 8 hours.
Preheat the oven to 375°F.
In a large cast-iron skillet heat the remaining 2 TBSP of olive oil over high heat.
Add the chicken thighs, skin-side down, into the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
Reduce the heat to medium then turn the thighs over and cook for 7 more minutes.
Remove the chicken from the pan and set aside.
Keep the skillet over medium heat and add the orzo then stir and cook to toast the orzo, scraping up any brown bits left from cooking the chicken, for about 1 minute.
Add the water to the skillet and bring to a boil.
Place the chicken back into the skillet on top of the orzo, skin-side up then loosely cover the skillet and place in the oven for 30 minutes or until the orzo is tender and the chicken is cooked through.
Uncover and top with the cucumbers, feta cheese, dill, olives, and lemon wedges.
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