1-Pat the chicken thighs dry and season generously with salt and pepper on both sides.

2-Measure out all other ingredients and have them ready by your cooking area.

3-If not already prepared, dice the onion, mince the garlic, halve the cherry tomatoes, and chop the olives and parsley.

4-Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the seasoned chicken thighs in a single layer (working in batches if necessary to avoid overcrowding). Cook for 4-5 minutes per side until golden brown and cooked through.

5-Remove the chicken from the skillet and place on a plate. Cover with foil to keep warm while you prepare the rest of the dish.

6-In the same skillet, add the remaining 2 tablespoons of olive oil along with the diced onion and a pinch of salt. Cook for 5-7 minutes until soft and translucent.

7-Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, then stir in the red pepper flakes.

8-Add the halved cherry tomatoes to the skillet and cook for about 2 minutes until they begin to soften and burst slightly.

9-Stir in the orzo pasta to coat it with the olive oil and toast it for about 3 minutes, stirring occasionally to prevent burning.

10-Pour in the chicken stock, honey, and dried oregano, stirring to combine all ingredients. Bring the mixture to a boil.

11-Reduce heat to low, then nestle the cooked chicken thighs into the orzo mixture. Cover the skillet and cook for 12-15 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.

12-When the orzo is tender and most of the liquid has been absorbed, uncover the skillet and stir in the chopped olives and lemon juice.

13-Remove the skillet from heat. Add the minced parsley and crumbled feta cheese, stirring gently to combine. If the skillet seems too dry, add a splash of extra chicken stock and a drizzle of olive oil.

14-Taste and adjust seasoning with additional salt and pepper as needed.