Step 1

In a small bowl, mix together the flour, paprika, thyme, salt and pepper. Rub the chick’n with the mixture so the outside of each piece of coated.

Step 2

To a large skillet or frying pan on medium heat, add a drizzle of oil. Sear the chick’n on all sides until golden, about 10 minutes total. Remove from skillet and set aside.

Step 3

Return skillet to medium heat and add vegan butter, garlic and onion. Fry about 4 minutes, until onion starts to turn translucent.

Step 4

Add the orzo, coconut milk, maple syrup, dijon, lemon juice, thyme, salt and pepper and stir to combine. Bring to a simmer and cook, stirring frequently, about 10 minutes until orzo is cooked and most of the liquid has been absorbed.

Step 5

Add the greens and stir in until wilted, about 1-2 minutes. Add the chick’n back to the pan and nestle it into the orzo. Keep on the heat a few minutes until warmed. Serve.