Season the chicken thighs evenly with kosher salt, black pepper, and smoked paprika on both sides.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until melted and hot.
Add the chicken thighs to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter.
Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the diced zucchini to the skillet and cook for an additional 3-4 minutes until slightly softened.
Stir in the orzo pasta and cook for 1 minute, coating the orzo in the garlic butter mixture.
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, or until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken thighs to the skillet, nestling them into the orzo mixture.
Sprinkle the grated Parmesan cheese over the top and cover the skillet again for 2 minutes to allow the cheese to melt.
Remove from heat and garnish with chopped fresh parsley before serving.