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Begin by turning your oven on to 400 °F.
To a small bowl add all of your chicken spices.
Add a splash of olive oil to your chicken thighs along with the spices and mix well, ensuring all sides of the chicken are covered.
Bring a large oven safe pan to medium/high heat. Add a splash of olive oil, and once hot, add your chicken thighs. Fry on each side for 1-2 minutes, just until the chicken turns a nice gold color. The chicken doesn't need to be cooked here it will finish in the oven. Remove the chicken from the pan and set aside for a few minutes.
To the same pan, add your tomatoes and fry on medium/high heat for 7-10 minutes, stirring often. As they begin to blister, using a wooden spoon press down to release some of the juice. Add your shallot and garlic, and saute for another 2-3 minutes.
Season the tomatoes with a pinch of salt.
Add your orzo and gently toast for 1-2 minutes.
Add your chicken stock.
Nestle in your chicken thighs.
Top with fresh ricotta.
Cover and bake for 40-55 minutes. During the last 10 minutes of cooking, remove the lid.
Once the stock has been absorbed and the chicken is fully cooked remove from the oven and let rest uncovered for 10-15 minutes.
Top with fresh basil and thyme and enjoy right away!