Marinate the chicken

• Coat the chicken thighs with the oil, garlic powder, onion powder, cajun seasoning, smoked paprika, Italian seasoning and black pepper.
• Let marinate for at least 30 minutes to 1 hour.

Sear the chicken

• Heat a pan over medium-high heat and drizzle in a little oil.
• Cook the chicken for 5-7 minutes on each side, then remove from the pan.

Make the honey butter and baste the chicken

• Lower the heat in the same pan and add the unsalted butter and honey.
• Once it starts to simmer, return the chicken and baste it in the sauce until fully coated.
• Set the chicken aside and drizzle most of the honey butter on top, keeping a little in the pan for the vegetables.

Sauté the vegetables

• Turn the heat up to medium and add the diced onion, diced peppers and garlic.
• Sauté until softened, then add the tomato paste.
• Cook until the tomato paste slightly darkens.

Toast the orzo

• Add the orzo and sauté, stirring often so it doesn't stick to the bottom of the pan.

Add broth and seasonings

• Pour in the chicken broth and add the garlic powder, onion powder, cajun seasoning, Italian seasoning, red pepper flakes, smoked paprika, black pepper and lemon juice.
• Stir well.

Simmer the orzo

• Reduce to a simmer and cook the orzo uncovered until al dente, stirring frequently.

Finish with cream and chicken

• Add the heavy cream and stir.
• Return the chicken thighs on top, cover the pan and let it simmer to reheat the chicken.

Serve

• Uncover the pan and drizzle the leftover honey butter on top.