In a small bowl, combine chicken chunks, garlic powder, salt, pepper and red pepper flakes, toss to coat.

In a large high sided pan over medium high heat, heat 1 tablespoon of olive oil and add the chicken. Cook for 10-12 minutes, until brown on all sides. Remove from the pan and set aside in a bowl.

In the same pan, add the remaining tablespoon of oil. Add the asparagus and sauté for 2 minutes, until tender but still crisp. Remove from the pan and set aside to the plate with the cooked chicken.

Add the onion to the pan and sauté until softened, about 3 minutes. Add the orzo and garlic and cook until the orzo starts to toast slightly, another 3 minutes.

Add in the broth and bring to a simmer, stirring occasionally and scraping the bottom of the pan. Cover the pan with a lid and cook for 7 minutes, or until most of the liquid has been absorbed, stirring halfway.

Stir in the cooked chicken, asparagus, half and half, parmesan, spinach and thyme. Heat for one to two minutes more until heated through and spinach is wilted.

Serve immediately garnished with chopped parsley and extra grated parmesan.