Toss the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once heated, add in the chicken, cooking for 5 to 7 minutes until browned.
Add in the remaining tablespoon of olive oil, then add in the onion. Sprinkle with salt, and cook for a couple minutes until softened. Add in the garlic, and cook for another minute.
Stir in the orzo, then add in the chicken broth. Bring to a boil, then reduce to a simmer.
Cover the pan and simmer for 10 to 15 minutes until the orzo is cooked.
Stir in the heavy cream and Parmesan cheese.
Finish with a sprinkle of parsley, thyme, more Parmesan, and a squeeze of lemon juice.
