Whisk flour, smoked paprika, garlic powder, salt, and pepper in a medium-sized bowl. Dredge chicken in this mixture.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place chicken thighs in skillet and sear for approximately 4 minutes on each side until they develop a crispy, golden-brown exterior. The chicken does not need to be completely cooked through at this stage. Once seared, transfer the chicken to a plate and set aside.

In the same skillet, heat the remaining tablespoon of olive oil. Add chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Allow these ingredients to sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season with a pinch of salt and pepper.

Pour the dry orzo into the skillet followed by the white wine and chicken broth. Stir well to ensure all ingredients are mixed and then bring the dish to a light boil.

As soon as the skillet starts boiling, reduce the heat to medium. Return the seared chicken thighs to the skillet, nestling them among the orzo. Cover the skillet with a lid and allow the dish to cook for about 10 minutes, or until the orzo is cooked through and chicken reaches 165 degrees. Remember to stir occasionally to prevent sticking.

Garnish with kalamata olives, crumbled feta cheese, freshly chopped parsley if desired.