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