Begin by heating a large skillet over medium heat and adding a splash of olive oil. Place the chicken thighs in the skillet, searing them for about 6-7 minutes on each side until golden brown and reaching an internal temperature of 165°F. Remove and let rest.

In a separate pot, bring water to a boil and add a pinch of salt. Stir in the orzo pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In the same skillet, add another drizzle of olive oil and sauté minced garlic over medium heat for 1-2 minutes until fragrant. Add fresh spinach and chopped sun-dried tomatoes, cooking for 3-4 minutes until spinach wilts.

Mix the cooked orzo into the skillet with the vegetables. Pour in lemon juice and sprinkle fresh herbs over the mixture. Season with salt and pepper to taste.

Plate the orzo mixture, slice the rested chicken thighs and place them atop. Garnish with parsley and optional lemon wedges or crumbled feta cheese.