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Season thighs then heat butter & oil in a large deep pan over medium-high heat. Add thighs & fry both sides until golden/cooked right through the centre (4-5mins each side depending on size). Meanwhile slice the mushrooms & finely dice the garlic.
Remove thighs & keep warm in a covered bowl. Add mushrooms & fry until golden, seasoning with ¼tsp salt & pepper towards the end. Push to the outside of the pan, melt in 1 tbsp butter then fry the garlic for 30secs or so. Stir in orzo & stock.
Bring to fairly rapid simmer & cook until the orzo is al dente & wrapped in a glossy sauce. During this grate the parmesan, finely dice 3 tbsp worth of parsley & 3 tbsp worth of chives. Melt the serving butter in the microwave & combine with chives & salt to taste (if using unsalted butter).
Once the orzo has cooked, swiftly stir in parmesan, parsley & chicken resting juices, then stir in the final tbsp of butter. Thin out with a splash of stock/hot water if needed then check seasoning. Add thighs to warm back through (optional) then serve individual portions with chive butter & lemon juice to taste.