Preheat the oven to 190ºC, gas mark 5. Place the chicken, tomatoes, thyme and paprika in a 2L ovenproof dish. Drizzle over the oil, season, then toss together and roast for 10 minutes.
Stir in the spinach and stock, mixing until the spinach wilts. Stir in the orzo and scatter over the feta.
Bake for 25 minutes, until the pasta is tender and the chicken is cooked through with no pink meat and juices that run clear.
