In a bowl, combine the cubed chicken breast with garlic powder, onion powder, paprika, kosher salt, and black pepper. Toss until the chicken is evenly coated with the spices.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the dry orzo pasta, allowing it to toast slightly for about 1-2 minutes. Then, pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, or until the orzo is al dente.
Once the orzo is cooked, return the sautéed chicken to the skillet. Stir in the heavy cream and grated Parmesan cheese until the cheese has melted and the sauce is creamy.
Remove the skillet from the heat and stir in chopped parsley, thyme, and a squeeze of fresh lemon juice to brighten the flavors. Adjust the seasoning if necessary.
