In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and onion powder. Place the chicken thighs skin-side down in the skillet and cook for about 6-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 6-7 minutes until cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the uncooked orzo and toast it for about 1-2 minutes, stirring frequently. This will enhance the flavor of the pasta.

Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and add the broccoli florets. Stir to combine, then cover the skillet and let it simmer for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed.

Stir in the shredded cheddar cheese and lemon juice until the cheese is melted and creamy. Return the chicken thighs to the skillet, nestling them into the orzo mixture. Cover and cook for an additional 2-3 minutes to heat the chicken through.

Serve hot, garnished with fresh parsley if desired.