In a shallow bowl whisk together tahini, juice from 1 lemon, 1 tsp cumin, 1 tbsp olive oil, and a pinch of salt and pepper. Add chicken and turn to coat. Cover and set aside.

Position a rack on the top shelf of oven and preheat to 425°. Lightly grease a large sheet pan. Fill a large pot with salted water and heat on high, covered.

In a medium bowl toss carrots with 2 tsp cumin, 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper. Transfer carrots to prepared sheet pan. Bake on top rack of oven for 15 minutes then toss carrots and add chicken thighs to the sheet pan skin side up. Return to top rack of oven for 15 minutes.

Meanwhile, when water is boiling cook orzo per package directions for al dente. Reserve 1 cup of pasta water then drain and return orzo to pot. Mix in 1/2 cup pasta water, green olives, zest of remaining lemon, most of the parsley leaves (reserve some for garnish), and a pinch of salt and pepper. Add more pasta water as needed if mixture seems dry.

When done roasting add carrots to orzo. Change oven setting to broil and return chicken thighs to top shelf of oven for 1-3 minutes until skin is crispy and internal temp is 160-165°.

In a small bowel mix together yogurt, juice from half of the remaining lemon, and dill. Divide orzo amongst plates, top with chicken thighs, a drizzle of yogurt sauce, and a sprinkling of parsley.