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Season the chicken with the Cajun seasoning, garlic powder, oregano, lemon pepper, smoked paprika, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides.
Reduce the heat and add the butter, honey, and crushed red pepper flakes. Baste the chicken until coated in the honey butter sauce. Reserve about half of the sauce, then remove the chicken and set aside.
In the same skillet, sauté the onion, celery, and bell peppers until softened. Stir in the tomato paste and cook for 1 minute.
Add the garlic and cook for 30 seconds. Stir in the orzo, adobo seasoning, smoked paprika, and onion powder. Toast for 1–2 minutes.
Pour in the chicken broth and heavy cream. Add the cayenne pepper, parsley, thyme, and bay leaves. Stir well.
Cover and simmer for 10–20 minutes, stirring occasionally, until the orzo has absorbed about half of the liquid.
Return the chicken to the skillet and continue cooking for another 8–10 minutes, or until the chicken is fully cooked and the orzo is tender and creamy.
Remove the thyme sprigs and bay leaves. Drizzle the reserved honey butter sauce over the chicken before serving.