Pat chicken dry and cut into bite-sized cubes.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook 2–3 minutes until edges begin to brown.
Stir in garlic, sun-dried tomatoes, Italian seasoning, paprika, salt, and pepper. Cook 3–4 minutes.
Stir in orzo and pour in chicken broth. Mix well.
Reduce heat to medium, cover, and cook 12 minutes while stirring occasionally.
Stir in coconut milk or heavy cream and add spinach until wilted.
Add grated parmesan cheese and stir until creamy.
Remove from heat and serve warm.
