Season both sides of the thighs with paprika, onion & garlic powder, thyme, salt & pepper.

Heat the butter and oil in a large deep pan or pot over medium-high heat. Add the thighs and fry both sides until golden and cooked right through the centre (4-5 minutes on each side depending on size). As the thighs cook slice the mushrooms, finely dice the garlic and measure out ¼ tsp salt and pepper.

Remove the thighs and keep warm in a bowl covered in foil or with a plate on top. Add the mushrooms to the leftover fat and fry until golden, seasoning with the salt & pepper towards the end. Push them to the outside of the pan, melt in 1 tbsp butter then add the garlic. Fry for 30 seconds or so (careful it doesn't burn), then stir in the orzo and stock.

Bring to a fairly rapid simmer and cook until the orzo is al dente and wrapped in a glossy sauce, stirring occasionally. During this finely dice 3 tbsp worth of parsley, grate the parmesan and finely dice 3 tbsp worth of chives. Melt the serving butter in the microwave and combine with the chives and salt to taste (if using unsalted butter).

Once the orzo has cooked, swiftly stir in the parmesan, parsley and resting juices from the chicken, then stir in the final tbsp of butter. Thin out with a splash of stock or hot water if needed then check for seasoning. Add the thighs to warm them back through (optional) then serve individual portions with the chive butter and lemon juice to taste (½ lemon per person).