Season the chicken thighs with salt, pepper, and 1½ tablespoons of the paprika.

Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat. Place the chicken skin-side down and sear for 6–8 minutes, until the skin is golden brown. Flip and cook for another 3 minutes. Transfer the chicken to a plate, skin-side up.

Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the garlic and cook for about 1 minute, until fragrant.

Add the red bell pepper and cook for 4–6 minutes, until slightly tender. Season with salt, pepper, the remaining ½ tablespoon paprika, and the red pepper flakes if using.

Stir in the rice, or rice and orzo combination. Add the chicken broth and heavy cream and bring to a gentle simmer.

Nestle the chicken thighs into the rice mixture, keeping the crispy skin above the liquid as much as possible. Cover and simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.

Remove the lid and check that the chicken has reached an internal temperature of 165°F. Fold the spinach into the rice and allow it to wilt.

Serve hot, spooning the creamy rice and vegetables around the chicken.