Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and fresh thyme until well coated.

Spread the squash in a single layer on the prepared baking sheet, making sure not to overcrowd.

Roast on the middle rack for 20 to 30 minutes, until tender and lightly browned. Remove from oven and set aside.

While the squash roasts, proceed with the chicken and orzo.

Season the chicken thighs generously on both sides with salt, pepper, smoked paprika, Italian seasoning, and a sprinkle of fresh thyme.

Heat a large skillet over medium heat for about 3 minutes. Add 2 tablespoons olive oil, then place the chicken thighs in the skillet. Cook without moving for 5 minutes to get a good sear.

Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F. Transfer the chicken to a plate and keep warm.

In the same skillet, add 1 tablespoon olive oil, the uncooked orzo, and minced garlic. Cook over medium heat, stirring often, for about 3 minutes until the orzo is lightly toasted.

Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.

Add the spinach and stir until wilted, about 1 to 2 minutes over medium-low heat.

Stir in the heavy cream and season with salt and pepper to taste.

Add the roasted butternut squash and the cooked chicken thighs to the skillet with the orzo. Gently stir to combine. Garnish with fresh thyme sprigs and serve warm.