Marinate chicken thighs for 30 mins–2 hours.
Grill chicken thighs over medium-high heat for 5–6 mins per side, then rest + slice.
Sauté shallot, garlic + rosemary in butter and olive oil until soft.
Add sun-dried tomatoes, orzo + tomato paste.
Add chicken stock a little at a time, just like risotto, stirring and adding more as the orzo absorbs it.
Keep going until tender + creamy.
Finish with heavy cream, salt + pepper.
Top with sliced grilled chicken and lots of fresh chives.
