1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, pepper, and fresh thyme on a baking sheet.
3. Roast the butternut squash in the oven for 20-30 minutes until tender and slightly caramelized.
4. Season chicken thighs with smoked paprika, Italian seasoning, salt, and pepper.
5. Heat olive oil in a large skillet over medium-high heat.
6. Cook the seasoned chicken thighs in the skillet until golden brown and the internal temperature reaches 165°F (74°C). Remove and set aside.
7. In the same skillet, add minced garlic and sauté for 1-2 minutes until aromatic.
8. Stir in the uncooked orzo to slightly toast it and enhance its flavor.
9. Pour chicken stock into the skillet and bring to a simmer. Cook the orzo for about 7 minutes, or until al dente.
10. Add fresh spinach to the skillet and stir until it wilts.
11. Incorporate the roasted butternut squash into the skillet.
12. Return the cooked chicken thighs to the skillet, placing them on top of the orzo mixture.
13. Pour heavy cream into the skillet, mixing thoroughly to coat all the ingredients.
14. Adjust seasoning with additional salt and pepper to taste.
15. Serve warm and enjoy this cozy dish as a main course.