In a small bowl, combine the chicken chunks with garlic powder, salt, ground black pepper, and crushed red pepper flakes. Toss well to ensure the chicken is evenly coated with the spices.

Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the seasoned chicken from Step 1 and cook for 10-12 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the pan and set aside in a bowl.

In the same pan (without cleaning), add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for about 2 minutes until tender but still crisp. Remove the asparagus and set aside with the cooked chicken from Step 2.

Add the diced onion to the same pan and sauté for about 3 minutes until softened. Stir in the orzo and chopped garlic, cooking for another 3 minutes until the orzo is lightly toasted and fragrant. I like to take my time with this step to develop a nutty flavor in the orzo.

Pour the chicken broth into the pan, scraping the bottom to loosen any stuck bits. Bring to a simmer, then cover the pan and cook for 7 minutes, stirring halfway, until most of the liquid is absorbed and the orzo is tender. (Tip: You can microwave your broth before adding to quicken the process.)

Stir in the cooked chicken and asparagus from Steps 2 and 3, along with the half-and-half, grated parmesan cheese, spinach, and thyme. Cook for 1-2 minutes more, until heated through and the spinach is just wilted. For an even creamier result, I sometimes add a splash more half-and-half at this stage.

Serve the orzo chicken dish immediately, garnished with chopped fresh parsley and extra grated parmesan. Enjoy your meal!