Pat dry the chicken thighs with a kitchen towel and season them with Cajun seasoning and salt. Massage the seasonings into the chicken thighs.

Heat a grill pan with 2 tablespoons of olive oil and add the seasoned chicken thighs. Grill them for 4-5 minutes on each side until the chicken is cooked through. Transfer the chicken to a plate and set it aside.

In a large skillet over medium heat, add the remaining tablespoon of oil and butter. Add the chopped onion and garlic, and sauté for a minute. Then, add the sun-dried tomatoes.

Stir in the orzo pasta and cook for about a minute. Add the chicken broth and cook for 5-7 minutes until the liquid is almost absorbed.

Add the spinach and cook until wilted. Then, add the heavy cream and continue cooking until the pasta is cooked to your desired consistency.

Stir in fresh lemon juice and grated Parmesan cheese. Give it a quick mix and top it with the grilled chicken thighs. Garnish with fresh thyme and serve.