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Season your chicken thighs with paprika, garlic powder, onion powder, salt, pepper and olive oil.
In a pan over medium heat, add oil and cook the chicken for 5-8 minutes or until golden brown cooked through. Remove and set aside.
Sauté shallots and cherry tomatoes with butter for a few minutes. Then add minced garlic and sauce for another 30 seconds.
Add the orzo, sauté for 1 minute. Add the chicken broth, season with salt and pepper. Bring to a boil, the reduce the heat to low. Cook until ready, around 6-7 minutes. Once orzo is ready, add the heavy cream, Parmesan cheese, chopped parsley, toss until well combined.
Add the chicken back to the pan, a handful of spinach and toss until well combined. Serve with extra Parmesan cheese and enjoy!