Season the chicken thighs with kosher salt, black pepper, and smoked paprika on both sides.
Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat until melted and hot.
Add the seasoned chicken thighs to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Add the diced zucchini to the skillet and cook for 3-4 minutes until slightly softened.
Stir in the orzo pasta and cook for 1 minute to lightly toast it with the vegetables.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in the grated Parmesan cheese until melted and combined.
Return the cooked chicken thighs to the skillet, nestling them into the orzo mixture.
Cook for an additional 2 minutes to heat the chicken through and allow flavors to meld.
Sprinkle the chopped fresh parsley over the top before serving.