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Sauté the onion, garlic and red chilli in 1 tsp olive oil for 5–7 mins until softened.
Add the chorizo, red pepper, chicken, all the spices and season well. Cook for a further 10–12 minutes until the chicken is fully cooked through.
Add the orzo and stock. Place the lid on and cook for 15 minutes until the orzo has absorbed the liquid.
Remove the lid, stir through the crème fraîche until creamy (add water if needed to loosen it up).
Top with lighter mozzarella and a few cooked chorizo pieces. Let it melt, garnish with parsley and serve!