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To a large bowl, add chicken thighs, 2 TBSP olive oil, dried herbs, salt, garlic powder and onion powder. Mix well to coat chicken in herb marinade.* Let chicken marinate for at least 20 minutes.**
Preheat oven to 400F.
Heat a large cast iron skillet (or other oven-safe skillet) to medium heat with remaining 2 TBSP olive oil.
Once oil is hot, place chicken skin side down and sear on both sides until golden brown (approx 3-4 mins per side). Remove from heat and set aside.
To the same skillet, add diced onion, garlic and salt, and sauté until onions turn translucent (approx 5-6 mins). If necessary, add a splash of water to the pan to loosen any brown bits.
Add apple cider vinegar, coconut milk and chicken stock or bone broth and bring to a simmer.
Stir in orzo and spinach and bring to a boil.
Re-add chicken to the pan onto the orzo and spinach mixture. Transfer to the oven to bake, uncovered for 20-22 minutes or until thermometer inserted into chicken reads 165F.
Finish with squeeze of fresh lemon juice and fresh herbs (if desired).