Step 1: In a small bowl, combine the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes, tossing to coat evenly

Step 2: In a large high-sided pan over medium-high heat, heat 1 tablespoon of olive oil

Step 3: Add the seasoned chicken to the pan and cook for 10-12 minutes, stirring occasionally, until browned on all sides and cooked through

Step 4: Remove the chicken from the pan and set aside in a bowl

Step 5: In the same pan, add the remaining tablespoon of olive oil

Step 6: Add the asparagus and sauté for about 2 minutes until tender-crisp, then remove and set aside with the chicken

Step 7: Add the chopped onion to the pan and sauté until softened, about 3 minutes

Step 8: Stir in the dry orzo and minced garlic, cooking for about 3 minutes until the orzo starts to toast lightly

Step 9: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a simmer

Step 10: Cover the pan with a lid and cook for about 7 minutes, stirring halfway through, until most of the liquid is absorbed and the orzo is tender

Step 11: Stir in the cooked chicken, asparagus, half and half, Parmesan cheese, fresh spinach, and thyme

Step 12: Cook for another 1-2 minutes, stirring gently, until everything is heated through and the spinach is wilted

Step 13: Serve immediately, garnished with chopped parsley and extra Parmesan cheese