Pat the chicken dry and cut it into cubes. Add olive oil to a large, deep skillet over medium-high heat. Once the pan is hot, add in the chicken. Stir and cook for 2-3 minutes until the edges start to cook.
Next, add in the sun dried tomatoes, garlic, italian seasoning, paprika, salt and black pepper. Cook for 3-4 minutes more, then add the orzo and broth and stir well. Reduce heat to medium.
Cover the skillet and cook for 12 minutes, removing the cover every few minutes to stir and ensure nothing sticks to the bottom of the pan. Once the orzo is cooked through, add the coconut milk/cream and spinach and stir another minute until the spinach is wilted.
Add in the parmesan cheese and stir once more. Remove from the heat, and transfer to a plate.
