Marinate the Chicken: In a bowl, toss the diced chicken thighs with garlic powder, paprika powder, chili flakes, salt, pepper, and a drizzle of olive oil. Marinating overnight is recommended, but optional.

Sear the Chicken: Heat the pork lard or vegetable oil in a pan over medium heat. Add the marinated chicken thighs to the hot pan and cook for about 7 minutes or until golden brown. Transfer the cooked chicken to a separate bowl, keeping the oil at the bottom of the pan.

Sauté Vegetables: In the same pan, add the diced red pepper, chopped onion, and minced garlic. Sauté over low-medium heat until softened, about 7 minutes. Stir in the tomato paste and chopped sun-dried tomatoes.

Create the Sauce: Pour in the heavy cream and chicken stock, then return the cooked chicken thighs to the pan. Season with additional garlic powder, paprika powder, chili flakes, salt, and pepper to taste.

Add Orzo and Simmer: Stir in the orzo and let everything simmer together for 8-10 minutes, or until the orzo is cooked to your desired tenderness and the sauce has thickened slightly.

Serve: Once the orzo is cooked, remove from heat. Garnish with freshly ground black pepper and chopped parsley if desired. Let it cool off for 4-5 minutes before serving, enjoy!