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In a bowl, season chicken thighs and add spices & olive oil. Mix together until coated.
In a large pan, cook chicken on both sides until golden and brown. Remove and set aside.
Add onion and cook over low heat until softened, mix through garlic.
Pour in orzo and cook for 1-2 mins until coated, pour in stock, add spinach and season.
Cook for 2-3 mins to soften spinach and add half of the Parmesan.
Add chicken back in, squeeze in lemon juice, cover and cook for 10/15 mins until orzo is cooked.
Serve with lemon zest, Parmesan, lemon slices and basil.