Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-9 minutes. Drain and set aside.
While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, garlic powder, and dried oregano.
Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the asparagus pieces and cook for 4-5 minutes until tender-crisp.
Pour in the chicken broth and bring to a simmer. Cook for 2 minutes to slightly reduce the liquid.
Return the cooked chicken to the skillet and stir to combine with the asparagus and broth.
Add the cooked orzo to the skillet and toss everything together until well combined and heated through, about 2 minutes.
Remove the skillet from heat and stir in the grated Parmesan cheese, fresh lemon juice, and chopped parsley.
Adjust seasoning with additional salt and pepper if needed. Serve immediately.