In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.

Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.

In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.

Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.

Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.

After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!