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Season chicken with paprika, oregano, salt, and pepper.
Heat a pan over medium-high heat.
Place chicken skin-side down and cook 4–5 mins per side until golden and cooked through.
Transfer chicken to a plate and keep warm.
In the same pan, add garlic and sun-dried tomatoes, cooking 1–2 mins until fragrant.
Stir in zucchini, cooking 2 mins to soften slightly.
Add orzo and stir for 1 min, then pour in chicken stock and coconut cream. Stir and bring to a simmer.
Stir in parmesan, spinach, lemon zest, and juice until spinach wilts and sauce thickens (1-2 minutes).
Nestle the chicken into the sauce, cover with a lid and reduce heat to low. Cook for 6 minutes or until the orzo is tender.
Garnish with parsley and extra parmesan. Serve straight from the pan.