Generously season both sides of chicken thighs with salt and freshly ground black pepper. This initial seasoning will enhance the flavor right from the start.
Heat vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Once ready, arrange the thighs, smooth side down, in the preheated skillet. If your skillet is smaller or you're cooking more than six thighs, consider doing this in batches to avoid overcrowding.
Cook the chicken thighs for about four to five minutes or until they are lightly browned. Then, flip them over and cook the other side for another three to four minutes. Transfer the browned thighs to a plate and set aside.
Return the skillet to medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and starting to soften, about two to three minutes. Be sure to scrape up any leftover brown bits from the chicken to infuse the dish with flavor.
Add the spices: paprika, kosher salt, ground cumin, ground ginger, ground cinnamon, ground turmeric, and crushed saffron. Stir until the onions are fully coated with these aromatic spices.
Next, add the orzo into the skillet, stirring to ensure it is well coated with the flavorful mixture.
Pour in the chicken stock and bring it to a simmer. Once simmering, nestle the chicken thighs back into the skillet in a single layer, ensuring they are partially submerged in the liquid.
Continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom, for about eight to ten minutes. The goal is to achieve al dente orzo while ensuring the largest thigh reaches an internal temperature of 165 degrees F.
Finally, stir in the freshly squeezed lemon juice, lemon zest, and sliced olives. Remove from heat and spoon the dish into serving bowls. Serve warm topped with a sprinkle of parsley and slivered almonds if desired.
