Heat olive oil in a large pan over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Remove from the pan.

Add the chicken to the same pan. Season with paprika, chilli flakes, salt, and pepper. Cook for 4–5 minutes, turning occasionally, until golden and lightly charred. Remove the chicken from the pan and set aside.

Add the risoni to the pan and toast for 30 seconds to 1 minute. Add the tomato paste and cook for 1 minute to caramelise. Add the onion and garlic and mix to combine.

Pour in the chicken stock and scrape up the browned bits from the pan. Simmer uncovered for 8–10 minutes, stirring occasionally, until the risoni is tender and most of the liquid has absorbed.

Return the chicken and any juices to the pan. Turn off the heat, then stir in the Greek yogurt, parmesan, and lemon juice. Add a splash of hot water if you want it creamier—taste and season.

Blanch the beans in salted water for 2 minutes, then drain. Heat olive oil in a small pan, add the garlic and cook for 20 seconds. Toss in the beans for 1–2 minutes, season with salt, and finish with lemon.

Spoon the risoni into bowls, top with the garlic green beans, and finish with extra parmesan and chilli flakes.