Heat ½ tablespoon of extra virgin olive oil in a large deep skillet over medium heat. Add the chorizo half moons in a single layer and cook for 3 to 4 minutes, turning once, until the fat has rendered and the oil has turned a deep fragrant red. The chorizo should be lightly caramelized on both sides. Remove the chorizo with a slotted spoon and set aside. Leave all the rendered oil in the pan.

Season the chicken cutlets evenly on both sides with the smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Add 1 tablespoon of olive oil to the chorizo oil already in the pan and increase the heat to medium high.

Add the chicken cutlets in a single layer and sear for 3 to 4 minutes per side until deeply golden and cooked through. Do not move them during the sear. You want a proper caramelized crust on each side. Remove the chicken and set aside on a plate to rest.

Reduce the heat to medium. Add the diced onion and red pepper to the same pan with all those flavorful drippings. Cook for 4 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the crushed garlic and cook for 30 seconds stirring constantly so it does not burn.

Add the tomato paste and stir to coat the vegetables. Cook for a full 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet and rich rather than raw and sharp. This step is important. Do not rush it.

Pour in the dry white wine and stir to deglaze, scraping up all the caramelized bits from the bottom of the pan. Let it simmer for 2 minutes until mostly absorbed.

Add the orzo directly to the pan and stir to coat it in the oil and vegetable base. Let it toast for 1 minute stirring regularly.

Pour in the chicken bone broth and heavy cream. Add the chicken bouillon, smoked paprika, and red pepper flakes. Stir everything together and bring to a gentle simmer over medium heat.

Reduce to medium low and cook for 10 to 12 minutes, stirring every 2 to 3 minutes to prevent the orzo from sticking to the bottom of the pan. The orzo should be al dente and have absorbed most of the liquid. The sauce should look creamy and loose, not dry. If it looks too thick before the orzo is cooked through, add a small splash of warm broth and continue simmering.

Reduce the heat to low. Stir in the freshly grated Parmigiano Reggiano until fully melted and the sauce is smooth and silky. Add the baby spinach and stir gently until wilted, about 1 minute. Add the cooked chorizo back into the pan and fold in gently.

Taste and adjust salt, pepper, and red pepper flakes as needed.

Slice the rested chicken cutlets on a diagonal into strips. Spoon the orzo into bowls or onto a large serving platter and fan the sliced chicken over the top. Garnish generously with fresh parsley and serve immediately. This dish thickens as it sits so get it to the table while it is hot and saucy.