Sear the Chicken: Season the cubed chicken with salt, pepper, and dried oregano. Heat the olive oil in a large, deep frying pan or Dutch oven over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this stage. Remove it from the pan and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.

Toast the Orzo: Add the dry orzo pasta to the pan. Stir it continuously for about 1 minute. What works best for me is making sure every grain is coated in the oil and lightly toasted—this step enhances its flavour significantly.

Cook the Orzo: Pour in the chicken stock and bring the mixture to a gentle simmer. Let it cook, stirring occasionally to prevent sticking, for about 8-10 minutes, or until the orzo is nearly al dente and most of the liquid has been absorbed.

Combine and Finish: Return the seared chicken and any accumulated juices back to the pan. Reduce the heat to low.

Make it Creamy: Pour in the double cream and stir through the freshly grated Parmesan cheese until it has melted and the sauce is smooth.

Wilt the Spinach: Add the fresh spinach to the pan in handfuls, stirring until it has just wilted into the sauce. This should only take a minute or two.

Serve: Taste and adjust the seasoning with salt and pepper if needed. Serve immediately, garnished with a little extra Parmesan and some fresh parsley if you like.