Coat chicken thighs evenly with salt, pepper, garlic powder, and paprika
Heat olive oil in a large pan over medium-high heat
Add chicken and cook for about 5 minutes, then flip and cook for another 5 minutes
Remove chicken and wrap in foil to keep warm
Add diced onion and minced garlic to the same pan and cook for 2-3 minutes
Add orzo and toast for about 1 minute
Add lemon juice and chicken broth to the pan
Simmer on low for about 10 minutes, stirring occasionally
Stir in heavy cream and grated parmesan
Add spinach and return chicken to the pan
Top with fresh parsley and lemon slices before serving
