In a medium sized bowl whisk together the flour, smoked paprika, garlic powder, salt and pepper.
Dredge the chicken thighs through the flour mixture.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook for about 4 minutes per side or until crispy. Don't worry if the chicken isn't cooked through completely. We'll continue cooking it later. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining tbsp of olive oil. Add the onion, garlic, red pepper flakes, oregano, thyme and stir. Cook for about 1 minute, just until the garlic gets aromatic and the onion begins to soften a bit. At this point you can season with a bit of salt and pepper.
Add the orzo to the skillet, pour in the wine, chicken broth and stir. Bring to a boil, then reduce heat to a medium. Add the chicken back to the skillet, cover with a lid and cook for about 10 minutes or until the orzo is cooked through, stirring occasionally.
Garnish with kalamata olives, feta cheese, parsley and lemon wedges.
Serve while warm.