Stir Greek yogurt, olive oil, lemon juice, garlic, honey, paprika, herb seasoning, cumin, coriander, black pepper, and salt together in a bowl, add chicken thighs, and marinate in the refrigerator for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Place cast iron skillet over medium-high heat. Heat olive oil and butter together until butter is melted.
Remove chicken from marinade, let excess drip off, and place chicken skin side down in skillet; discard marinade. Cook until skin is golden, about 8 minutes. Remove chicken to a plate and keep warm.
Add onion to the skillet, sauté until translucent and softened, about 5 minutes. Add garlic, cook and stir until fragrant, about 30 seconds. Stir in parsley, orzo, chicken broth, and lemon zest.
Nestle chicken, skin side up, on top of orzo. Cover skillet with a lid.
Bake in the preheated oven until orzo is tender, about 30 minutes. Squeeze a little lemon juice over the top and serve immediately.
