In a large pot, add 1 tbsp olive oil over medium heat. add the peeled and deveined shrimp. sprinkle on the onion powder, smoked paprika, and ¼ tsp of kosher salt.

Stir and cook until shrimp is 90% cooked through, about 3-5 minutes depending on the size of the shrimp. Remove from the pot and set aside on a plate. If necessary, wipe out any liquid in the pot from the shrimp.

Add another tablespoon of olive oil, then add the diced lemon over medium-high heat. Sauté until the lemons soften and slightly begin to brown.

Add the uncooked orzo. If necessary, add more olive oil to the pot in order to toast the orzo. Toast for about 4 minutes, stirring continuously, or until the orzo turns a slight tan color.

Add about 1 cup of chicken broth to the pot, lower to medium-low heat. Stir and simmer until the orzo has absorbed most of the broth. Then, add another cup, and repeat until the orzo has absorbed the broth. Leave the remaining ½ cup of broth for later.

Add ½ tsp kosher salt to the orzo, along with the lemon juice. Stir to combine.

Turn the heat to low, then add the Boursin cheese block to the center of the orzo pot. Use a wooden spoon to stir the cheese into the orzo, until it has fully melted.

Once melted, add the remaining chicken broth, and stir to combine. Bring to a very gentle simmer, just slightly above low heat.

Add the cooked shrimp back into the pot, stir to combine. Turn off the heat and set aside.

Make the Breadcrumbs: In a small pan, melt butter over medium heat. Add panko breadcrumbs and stir until they begin to turn lightly golden. Mix in the Calabrian chilies or chili crunch. Add the final ¼ tsp kosher salt.

Once golden and toasted, remove from heat and add breadcrumbs to a bowl or container.

Serve the shrimp orzo hot, garnishing with pinches of the breadcrumbs along with thinly sliced chives.