In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let it rest.

Bring a pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.

In the same skillet, reduce heat and add 2 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant, then add 4 cups of spinach and cook until wilted, about 2-3 minutes.

Once the spinach is wilted, add the drained orzo to the skillet and mix in the juice of 1 lemon and a handful of fresh herbs. Stir until well combined and heated through.

Slice the rested chicken thighs and layer them on top of the orzo. Garnish with fresh parsley and optional feta cheese. Serve immediately.