In a small bowl, combine diced boneless, skinless chicken breasts with garlic powder, salt, black pepper, and crushed red pepper flakes. Mix thoroughly to ensure each piece is evenly coated in the fragrant seasoning blend.

Heat a generous drizzle of olive oil in a high-sided skillet over medium-high heat. Add the seasoned chicken and cook for 10-12 minutes, stirring occasionally, until it is cooked through and browned. Remove from pan.

In the same skillet, add a splash more olive oil, then toss in the chopped asparagus. Sauté for about 2 minutes, just until the asparagus is bright green and slightly tender.

Add diced yellow onion to the pan, stirring occasionally for about 3 minutes until softened and translucent. Toss in fresh garlic, stirring for an additional minute until fragrant.

Add the uncooked orzo pasta to the skillet, stirring it with the onion and garlic mixture for 3 minutes until lightly golden.

Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for approximately 7 minutes, stirring halfway through.

Once the orzo is tender, stir back in the cooked chicken, sautéed asparagus, and half-and-half. Add grated Parmesan cheese, fresh baby spinach, and thyme to the skillet, stirring until the spinach wilts and the cheese melts.

Remove the skillet from heat and serve the Juicy High Protein Chicken Orzo garnished with freshly chopped parsley and additional Parmesan cheese.