Season the chicken with all the seasonings, mix until chicken is well coated and set aside for ten minutes.
Heat up a large deep skillet with avocado oil to medium high heat. When the pan is up to temp, sear the chicken for 3-4 minutes on each side.
When chicken is browned, remove and reduce heat to low.
Deglaze the pan with the white wine vinegar and stir well to loosen up whatever is stuck to the pan.
Add onion and sauté a few minutes before adding the garlic.
Add garlic and stir until fragrant.
Add in sundried tomatoes and season everything again using all the seasonings.
add 4 cups of chicken broth and the orzo and stir until the orzo is submerged in the liquid, bring the pan up to medium high heat.
when the orzo comes to a soft boil, reduce the heat to a simmer.
when the orzo is about halfway cooked, add in the spinach and stir until slightly wilted.
Add the chicken back making sure it is decently submerged into the liquid and let cook until the chicken and orzo are both finished cooking.
Before serving, remove from the heat and stir in the half and half and some parmesan cheese.