Start by patting the chicken dry and cutting it into cubes. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 2-3 minutes until the edges start to brown.
Add the sun-dried tomatoes, minced garlic, Italian seasoning, paprika, salt, and pepper. Cook for an additional 3-4 minutes, then add the orzo and broth. Stir well and reduce the heat to medium.
Cover the skillet and let it simmer for 12 minutes, stirring occasionally to prevent sticking. Note that your orzo might need a little extra time to cook, and that’s okay!
Once the orzo is cooked through, add the coconut milk or cream and spinach. Stir for another minute until the spinach wilts, then add the Parmesan cheese and give it a final stir.
Remove the skillet from heat, plate up your delicious creation, and get ready to enjoy a restaurant-quality meal right at home!