Preheat the oven to 400°.In a bowl, toss together the chicken, olive oil, parmesan, garlic, thyme, rosemary, paprika, cayenne, salt, and pepper.Pour the rice, orzo, onion, zucchini, and chopped sage into a 9×13-inch baking dish. Pour over 2 cups broth. Add 2 tablespoons butter. Arrange the chicken over the rice and zucchini. Add the parmesan rind, if using. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.Just before serving, melt together the 2 tablespoons butter and sage leaves in a skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Severe the chicken and rice topped with sage butter. And enjoy!