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Toss the chicken thighs with 1 teaspoon of salt in a small bowl. Add 1 tablespoon of olive oil to a large, high-sided pan set over high heat. Add the chicken thighs and cook for roughly 7 minutes on each side, until super charred and golden. Remove them from the pan and keep them covered and warm while you make the orzo.
Reduce the heat to medium, then add the white parts of the sliced scallions, and all the ginger, crushed garlic, and chili flakes. Stir them through the reserved chicken cooking juices for 2 minutes.
Pour 1 ½ cups of orzo into the pan and toss through the aromatics for another minute. Then add 3 cups of stock, 1 ½ tablespoons of light soy sauce, and ½ tablespoon of fish sauce. Stir to combine, then bring to a simmer.
Once simmering, reduce the heat to low and cook, stirring occasionally, for about 10 minutes, or until the orzo is al dente and the sauce is lovely and thick.
Nestle the cooked chicken thighs back into the orzo, then drizzle over 2 tablespoons of chili oil and 2 tablespoons of sweet chili jam. Finish by scattering over the reserved scallions and the cilantro leaves. Divide between plates and serve.