Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Add the seasoned chicken thighs and grill for 4-5 minutes on each side until cooked through. Transfer the chicken to a plate and set aside. If using chicken breasts, cook for 6-7 minutes on each side until cooked through.

Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 1 minute. Stir in the sun-dried tomatoes.

Add the orzo pasta to the skillet and stir for about 1 minute. Pour in the chicken broth and cook for 5-7 minutes until most of the liquid is absorbed.

Stir the fresh baby spinach into the orzo and cook until wilted. Add the heavy cream and continue cooking until the pasta reaches your desired consistency.

Add the fresh lemon juice and grated Parmesan cheese to the creamy orzo and stir to combine. Top with the grilled chicken thighs, garnish with fresh thyme, and serve.