Add the chicken thighs to a bowl along with the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt and pepper. Mix thoroughly until evenly coated. Heat a large pan over medium-high to high heat. Cook the chicken for 6-8 minutes, until deeply golden and cooked through. Remove from the pan and set aside to rest.

Reduce the heat to medium. Add the olive oil to the same pan, followed by the diced onion. Cook for 3–4 minutes, stirring regularly, until softened and lightly translucent. Add the garlic and cook for 30 seconds, just until fragrant.

Add the orzo directly to the pan and stir to coat in the onion and garlic mixture. Cook for 1 minute. Pour in the chicken stock. Bring to a gentle simmer and cook for 8–10 minutes, stirring every 30–40 seconds, until the orzo is just tender and most of the liquid has been absorbed.

Lower the heat to low. Stir in the milk and cream and gently warm for 2–3 minutes. Do not let it boil. Add the lemon zest, then the lemon juice, stirring constantly. Remove the pan from the heat and stir in the parmesan until it is fully melted and glossy. Season with salt and pepper to taste.

While the orzo is still hot, fold through the spinach and frozen peas. The residual heat will wilt the spinach and heat the peas without overcooking them.

Slice the rested chicken into large pieces and fold evenly through the orzo. Divide evenly between 5 × 750ml containers, ensuring each portion has a balanced amount of chicken, orzo, sauce and greens. Allow to cool before sealing and refrigerating.