Slice the chicken into strips that are about an inch wide. Add them along with the marinade ingredients to a large ZipLoc bag. Let sit in the fridge for at least 30 minutes, up to two hours.
Make the yogurt by grating the zucchini (peel it first) and then combining all the yogurt ingredients. Refrigerate until needed.
If using wooden skewers, soak them for at least 10 minutes to prevent burning/splintering. Thread chicken on the skewers. Remove rosemary sprigs from marinade (you'll be grilling them).
If making the orzo, boil a pot of salted water and cook according to package directions. Once cooked, transfer to a bowl and stir in a little bit of olive oil (like 1/2 teaspoon) to stop it from sticking together.
Pre-heat grill to high. Turn down to medium-high once it's pre-heated. Add the chicken skewers and cook for 4-5 minutes per side or until they're cooked through. Cook the lemon for about seven minutes. The rosemary was placed on top of the meat with the BBQ lid down. If you're using an uncovered grill, you may need to place it directly on the grill for a few minutes, until it's crispy.
Serve the chicken with the yogurt, orzo, crispy rosemary sprigs, charred lemon, and fresh naan.