1. In a large deep saucepan, combine the orzo with the chicken stock. Bring it to a boil, then reduce heat to low, cover, and simmer gently for the time indicated on the orzo package (typically around 10 minutes). Be sure to check the orzo 5 minutes into cooking and stir to prevent it from sticking. The orzo is done when all the liquid has been absorbed and the pasta is tender. If the orzo is still undercooked or the liquid is evaporating quickly, you can add a bit more water.
2. Add the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Also add the feta cheese, crumbled or diced into small pieces, reserving 1/4 cup of the cheese for later.
3. Next, add the lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning.
4. Return the skillet to low heat and reheat the mixture, stirring constantly, so that all the ingredients can blend well together. Then, season with salt and pepper to taste.
5. Serve the orzo while it's still warm, and top with the remaining feta cheese and chopped fresh basil.