Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts and gets golden. Stir in the garlic and half of the rosemary.

Pour in the stock along with a pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.

Stir in the parmesan cheese and remaining rosemary. Serve!

Preheat the broiler in your oven to high. Make sure there is an oven rack directly beneath it.

Place the chicken thighs on a baking sheet. Season the chicken all over liberally with salt and pepper. Season all over with the smoked paprika and garlic powder.

Place under the broiler and broil for 6 minutes. Remove and flip the chicken oven. Broil for 6 minutes more. While the chicken is broiling, whisk together the hot honey and vinegar.

Remove the chicken again and brush it with the honey mixture. Return to the oven and broil for 1 minute. Remove and flip the chicken thighs, brushing the other side with the honey mixture. Broil again for 1 minute. Repeat once or twice more until you get the desired charred topping.

Serve the chicken thighs with the orzo!