Preheat oven to 180°C/350°F.
Rub the chicken thighs with 1 tbsp of the olive oil and the paprika, oregano and crushed chilli flakes.
Heat an ovenproof skillet to medium-high heat and sear chicken on both sides to get some colour. Remove and set aside.
Turn heat down to medium and add the butter and onion; cook until fragrant. Add garlic and cook for another minute. Add risoni or orzo and mix in until glossy, 2-3 minutes.
Add the wine and de-glaze the pan. Add the water and bring to the boil, cook 3-5 minutes.
Add the cream, parmesan, Dijon mustard, spinach and sundried tomatoes. Add the chicken and the juices back into the pan and transfer to the oven, uncovered, for 10-15 minutes, or until the chicken is cooked through.
To serve, sprinkle with freshly squeezed lemon juice and garnish with rosemary.
