1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season with salt, pepper, paprika, thyme, and parsley.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden and crispy (about 4-5 minutes). Flip and cook for another 3 minutes. Transfer skillet to the oven and bake for 20 minutes or until fully cooked (internal temp: 165°F).
3. While the chicken bakes, boil orzo in salted water until al dente. Drain and set aside.
4. In the same skillet used for the chicken, sauté garlic until fragrant. Add chicken broth, heavy cream, and Parmesan, stirring until the sauce thickens. Mix in the cooked orzo and lemon juice. Adjust seasoning with salt and pepper.
5. Serve chicken thighs over the creamy orzo, garnished with crispy bacon bits and fresh parsley.