Begin by seasoning the chicken thighs with salt and pepper, ensuring an even coating for flavor. Heat olive oil in a large skillet over medium heat, then add the chicken. Sear each side for about 6 minutes until golden brown and cooked through, reaching 165°F. Remove chicken and set aside.

In a separate pot, bring 4 cups of water to a rolling boil, and add a pinch of salt. Stir in the orzo pasta, cooking for approximately 8-10 minutes until al dente. Drain the orzo and set aside.

Using the same skillet, add more olive oil if needed, and toss in minced garlic and sun-dried tomatoes. Sauté over medium heat for about 1-2 minutes until fragrant. Add fresh spinach and continue to sauté for another 2-3 minutes until wilted.

Once the vegetables are softened, add the drained orzo to the skillet along with lemon juice and fresh herbs. Stir gently to ensure everything is well combined.

Serve warm, garnished with additional fresh herbs or crumbled feta cheese if desired. Pairs beautifully with warm pita bread and fresh salad.