1-Pat the 2 pounds of boneless skinless chicken thighs dry and season with salt and pepper to taste.

2-Heat 4 tablespoons of extra virgin olive oil in a large pan over medium heat. Cook the chicken thighs for 4-5 minutes per side until golden brown. Remove them from the pan and cover with foil.

3-Add the 1 large diced onion and a pinch of salt to the pan; cook until soft and translucent, about 5-7 minutes.

4-Add the 6 minced garlic cloves and cook for 1-2 minutes until fragrant. Stir in the 1 teaspoon of hot red pepper flakes and cook for 30 seconds.

5-Add the 1 1/2 pounds of cherry tomatoes, halved, and cook for 2 minutes until they begin to burst.

6-Add the 1 pound of orzo pasta, mix well to coat with the oil, and toast for 3 minutes.

7-Add the 3 1/2 cups of chicken stock, 1 tablespoon of honey, and 1 tablespoon of dried Greek oregano. Bring to a boil, then reduce heat to low. Nestle the chicken thighs into the orzo mixture.

8-Cover and cook until the orzo is tender and most of the liquid is absorbed, 12-15 minutes.

9-Remove the cover. Stir in the 1/2 cup of pitted, rinsed, and chopped kalamata or gaeta olives and 2 tablespoons of lemon juice. Remove the pan from heat and mix in the 1/2 cup of crumbled feta cheese and 1/2 cup of minced flat-leaf Italian parsley.

10-If the orzo is dry, add a little more chicken stock and extra virgin olive oil as needed. Adjust salt and pepper to taste. Serve and enjoy.