Mediterranean Orzo Salad with Pan-Roasted Chicken Thighs - Paleo, Gluten-Free

For the Chicken:
1 Preheat oven to 375F.
2 In a small bowl, combine the salt, paprika, granulated onion, granulated garlic and black pepper. Rinse chicken thighs under cold water and pat very dry with paper towel. Evenly season both sides of each thigh with the spice mixture.
3 Preheat a cast-iron or stainless-steel skillet over medium heat for 5 minutes. Add avocado oil and heat until shimmering. Place the chicken skin side-down and cook until golden brown, around 5 minutes. Flip the thighs and transfer the pan to the oven. Roast 10-12 minutes or until the thickest part of the chicken registers 165F on a digital meat thermometer. Remove from oven and tent with foil to keep warm.
For the Orzo Salad:
1 Bring a large pot of water to a boil. Season with 2 teaspoons kosher salt and cook the orzo according to package instructions. Drain in a colander or sieve and rinse with cold water. Set aside and let drain fully.
2 In a large bowl, combine the cucumber, bell pepper, onion, cherry tomatoes, olives, sun-dried tomatoes, capers, dill and parsley. Add the drained orzo and drizzle salad dressing overtop. Toss well to coat and transfer to a serving platter. Garnish with the feta cheese and top with the chicken thighs. Serve immediately.