Preheat the oven to 400°F.

In a small bowl, combine the onion powder, garlic powder, smoked paprika, and sage. Pat the chicken thighs dry and then sprinkle evenly with the spice mix, a generous amount of Kosher salt, and freshly-ground black pepper. Using clean hands, pat the rub into the chicken thighs.

Next, heat the olive oil in a 12-inch, oven-safe skillet over medium-high heat. When the oil is shimmering, add the chicken thighs skin-side down and cook 5-6 minutes, until the skin is crisp and golden brown. The skin is ready when it easily releases from the pan. Flip and cook another 2-3 minutes to sear the other side. Place the chicken thighs on a plate to rest while you make the orzo.

Reduce the heat to medium. Add the shallot and cook until it’s soft, about 1 minute. Add the orzo and cook until it’s golden, another 2-3 minutes. Next, stir in the garlic, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.

Deglaze the pan with the white wine and reduce by half. Add the chicken broth and bring to a boil. Boil until the orzo is halfway cooked, about 4-5 minutes. Then, pour in the heavy cream, Parmesan, kale, and sun-dried tomatoes. Season with salt and pepper, to taste, and stir well until the kale starts to wilt.

Nestle the chicken thighs skin-side up on top of the orzo. Pop the skillet in the oven and cook until the pasta is cooked through and the chicken reaches 165°F at the thickest part of the thigh, about 12-15 minutes.

Garnish the chicken and orzo with extra Parmesan and a squeeze of lemon juice. Enjoy!