In a small pot of boiling water, add the chicken livers and boil for 10 minutes.

Carefully drain the livers so they don't break apart, and set them aside to cool slightly.

Meanwhile, finely chop the onion, garlic, dill, and green onions. Cut the chicken into bite-sized pieces.

Once the livers have cooled enough, chop them finely and set aside.

Place a large pot over medium heat. Add enough olive oil, and when hot, add the onion and garlic. Sauté until softened.

Next, add the chicken pieces to the pot and sauté well, then add the chopped livers and most of the green onions (reserve some for garnish).

Stir well, add the rice, and mix again. Pour in the wine to deglaze.

Use a wooden spatula to scrape the bottom of the pot to release any flavorful bits stuck to the pan.

Once the wine has evaporated, add the chicken broth, spinach, most of the dill (reserve some for serving), and fennel seeds.

Simmer on low heat for 20 minutes or until the rice is cooked. Adjust with salt and pepper as needed, but remember you'll serve with extra pepper and the soup will become tangier at the end from the lemon.

Prepare the avgolemono by whisking the lemon juice and eggs together in a bowl until frothy. Gradually add ladlefuls of hot soup broth to the eggs while whisking constantly. Once the eggs are tempered, pour the mixture back into the pot and cook for 1 minute to slightly thicken the soup.

Serve the soup hot, topped with chopped green onion, dill, and plenty of black pepper. If desired, add a little lemon zest.