Cut the chicken into 1½–2 inch cubes and toss with the dried basil, oregano, paprika, salt, and pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes, turning occasionally, until mostly cooked through and lightly browned. Remove the chicken and set aside.
Reduce heat to medium and add the butter to the skillet. Sauté the minced shallots and garlic for about 2 minutes until fragrant and softened.
Add the orzo to the skillet and stir continuously for a few minutes until the orzo is evenly toasted and light golden.
Pour in the chicken broth, lemon juice, and lemon zest. Bring to a simmer, reduce heat to medium, and cook, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 10–15 minutes.
Return the cooked chicken to the skillet and add the chopped spinach. Stir and cook until the chicken is fully cooked through and the spinach is wilted, about 2–3 minutes.
Serve hot, garnished with shredded Parmesan cheese and lemon slices if desired.
