½ cup mint, Italian parsley and dill, roughly chopped
Place diced preserved lemon, olive oil, garlic and chicken thigh fillets in a bowl. Add lashings of salt and pepper then massage into chicken. Cover the bowl with cling film then pop in the fridge to marinate for at least 2 hours.
Heat BBQ or grill on high. Drizzle with oil then place chicken skin side down on grill, turning then flipping, until cooked through, about 10 mins.
In a heavy based saucepan, fry onion in olive oil. Once brown, add the orzo and stock and bring to a boil. Cook for roughly 10 mins, until the orzo is al dente and liquid is absorbed.
Mix herbs and rocket, then lay sliced chicken on top.
Whisk together yoghurt dressing then drizzle over chicken salad.