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Preheat the oven to 180°C fan bake.
In a bowl, mix 1 tablespoon of olive oil, with the cumin and mixed herbs. Slice each chicken thigh into three pieces and coat in the marinade. Season well with salt and pepper.
Add 1 tablespoon of olive oil to an ovenproof casserole dish or large skillet. On a medium heat add the chicken thighs and brown for a few minutes on each side. Remove the chicken from the pan and set aside.
Add the lemon slices to the pan and fry for 1 minute on each side to brown. Remove from the pan and set aside with the chicken.
Turn the heat down to low and add the butter. Once bubbling add the garlic and cook stirring for 2 minutes until it just starts to brown. Add the orzo and cook until it starts to brown and is coated in the butter, about two minutes.
Mix the chicken stock cubes with the boiling water and pour into the pan. Stir to deglaze the brown bits on the bottom of the pan.
Add the capsicum and baby spinach and stir until the spinach wilts. Add the chicken, lemon slices and any juices left back into the dish.
Bake uncovered for 15 minutes, remove from the oven and stir through the cream. Place back in the oven for five more minutes until golden and the chicken is cooked through.
Season to taste with salt and pepper. Serve immediately topped with the fresh basil and lemon wedges on the side.