
Mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a bowl.
Blot chicken thighs dry and season both sides with the spice blend.
Heat oil in a skillet, cook chicken until browned on both sides, then remove.
Sauté onion and garlic until translucent.
Add orzo and broth, stir, and return chicken to the skillet. Cover and simmer.
After 15 minutes, remove chicken, stir in cream and butter, then add parmesan.
Return chicken to skillet, garnish if desired.