In a large pot or Dutch oven, heat a tsp of the olive oil over medium-high heat and char the sliced lemons for a minute a side. Next, add the chicken pieces and browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the remaining oil and the chopped red onion. Cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute. Next, add in the orzo and toast for a minute.

Now, add in the wine and cook until reduced followed by adding the chicken broth. Add in the spices, cheese and the coconut and mix well. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Add in the chicken topped with the charred lemon slices and the tomatoes. Let the mixture simmer for about 20 minutes, or until the orzo and chicken are cooked through and most of the liquid has been absorbed.

To finish, add in the lemon zest. Stir everything together until well combined, and cook for another 1-2 minutes.

Serve the dish with the orzo topped with the chicken and the charred lemon slice on top of the chicken. Enjoy!