Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl and mix well.

Pat the chicken thighs dry with a paper towel and season both sides generously with the seasoning blend.

In a large deep skillet over medium heat, add the cooking oil and the seasoned chicken thighs. Cook undisturbed for about 5 minutes until well browned, then flip and cook on the other side. Remove the chicken from the pan.

Lower the heat to low and add the diced onion and minced garlic. Sauté for about 3 minutes until the onions are translucent.

Stir in the orzo and vegetable broth into the skillet, ensuring to scrape the browned bits from the bottom. Return the chicken to the pan, nestling it into the orzo.

Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a full boil. Then reduce the heat to low and let it simmer for about 15 minutes, or until most of the broth is absorbed.

After approximately 15 minutes, check that the orzo is tender and most of the broth has been absorbed. Remove the chicken from the skillet.

Add the heavy cream and butter to the skillet. Stir and heat over low until the butter melts and the cream heats through.

Add in the parmesan and stir until well mixed.

Finally, return the chicken to the skillet. Optionally, garnish with parsley.