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Preheat oven to 400°F.
In a small bowl, combine paprika, oregano, red pepper flakes, salt, and black pepper. Drizzle chicken thighs with 1 tablespoon olive oil and rub to coat. Sprinkle all over with seasoning mix.
Heat remaining 1 tablespoon olive oil in a large oven-safe sauté pan over medium-high heat. Add chicken and sear for about 5 minutes per side until golden. Transfer to a plate.
Reduce heat to medium. Add butter to the same pan, then add shallot and cook 1 minute, stirring often. Stir in garlic and cook 1 more minute. Add the orzo and toast for 2 minutes, stirring often.
Pour in the white wine and scrape up any browned bits with a wooden spoon. Simmer until mostly absorbed, about 2 minutes.
Add chicken broth, sun-dried tomatoes, Dijon mustard, heavy cream, and Parmesan. Stir well and simmer for 2 minutes.
Stir in spinach, then nestle the chicken back into the pan with any juices. Transfer to the oven and bake uncovered for 15 minutes, or until chicken is cooked through.
Serve immediately. Garnish each plate with lemon juice, parsley, and extra Parmesan to taste.