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Mix the dry seasoning in a bowl and sprinkle over the chicken. Leave the chicken in the fridge uncovered for an hour or more.
Heat oil in a pan over medium high heat and add the butter. Brown the chicken skin side down and cook 6-8 minutes. Flip and cook for another 5 minutes.
Remove from the pan. Lower the heat to medium low. Add in the chopped leeks and garlic. Sauté for a few minutes then add in the orzo. Roast it for a minute.
Deglaze with the white wine and add the heavy cream and chicken stock. Add in the chopped tarragon, red chili powder, and black pepper and continue cooking for a minute.
Return the chicken back in the pan and continue cooking on low heat for 15-20 minutes or until the orzo is soft and the chicken is fully cooked.
Garnish with more tarragon and squeeze in lemon juice. Serve and enjoy.