Season the chicken thighs with paprika, Italian seasoning, salt, and pepper. Heat 1 tablespoon oil in a deep saute pan over medium-high heat. Sear the chicken until golden brown on both sides, about 5 minutes. Remove the chicken and set aside.

Heat another 1 tablespoon in the pan and lay the sliced lemon in an even layer. Caramelize the lemon until browned on both sides, about 2 minutes. Remove and set aside.

Add the chopped onion and sliced leek in the same pan and saute until softened, about 4-5 minutes. Add the minced garlic, red chili flakes, and oregano and saute for another 30 seconds. Season with salt and pepper.

Add the orzo, stirring to combine, and toast the pasta for 1 minute in the dry pan. Add the white wine and chicken broth and bring to a boil. Add the chicken and caramelized lemon back to the pan, cover, and reduce the heat to low. Continue to cook for 15 minutes or until the orzo is tender and the chicken juices run clear.

Season the chicken with orzo with salt and pepper, adding more red chili flakes if desired. Sprinkle fresh dill and grated parmesan on top and serve immediately.