In a large skillet, heat olive oil over medium heat. Season the chicken pieces with salt, pepper, and paprika. Add the chicken to the skillet and cook until browned and cooked through, about 7-10 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the cherry tomatoes, zucchini, and bell pepper. Sauté for about 5 minutes until they begin to soften.

Add the spinach and cook until wilted, about 2 minutes.

Add the orzo to the skillet with the vegetables. Pour in the chicken broth and add the dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes until the orzo is tender and has absorbed most of the liquid.

Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.