Season both sides of chicken with salt, pepper paprika and oregano.Heat oil over Medium/high heat in a large shallow skillet. Add chicken to pan and cook until golden brown on both sides but not all the way cooked through fully, 5-6 min each side. Remove from pan onto a plate and set asidePreheat oven to 350°FAdd the carrots, celery, onion and garlic to pan and cook stirring often 7-10 min until veggies are softened.Stir in the orzo and the tomato paste to combine and cook 1 min until bottom of the pan starts to feel about dry.Deglaze the pan with the wine scraping the bottom of the panStir in the passata, broth, bay leaf and the cinnamon and clove. Place the chicken back in the pan nestling it in over the orzo and remove from heat and place into the oven uncovered and bake for 25-30 min until orzo and chicken is cooked through. Check pan halfway through - giving the orzo a bit of a stir to make sure it’s not sticking to the bottom of the pan. Add a touch of broth if needed.Once done remove and serve hot out of the oven sprinkled with grated cheese and chopped fresh herbs