Season both sides of the chicken thighs with seasoning salt, paprika, turmeric, black pepper, and crushed red pepper flakes if desired. In a large heavy-bottom pot, heat a drizzle of olive oil over medium heat. Cook the chicken thighs for about 2 minutes on each side to render the fat and lightly brown them. Remove the chicken and set aside.

In the same large Dutch oven or heavy-bottom pot, add enough olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, and the seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, and dried oregano. Cook over medium heat for about 5 minutes, stirring frequently until the vegetables are fragrant and translucent. Add the unsalted butter and then sprinkle the flour over the vegetables, stirring constantly to combine. Cook for 1-2 minutes until the mixture thickens slightly.

Rinse and dry the lemon thoroughly. Zest the lemon and then juice it into a small bowl. Set aside the lemon zest and juice for later use.

Pour in the water and chicken broth to the pot with the vegetable roux. Bring the mixture to a boil, then reduce heat to medium-high and simmer for 25-30 minutes. If you cooked raw chicken in step 1, add it back to the pot now, simmering for 20-25 minutes. Remove the chicken afterward and shred it into small pieces.

Return shredded or pre-cooked chicken to the pot. Add the uncooked orzo pasta and the lemon juice and zest. Simmer for an additional 15-20 minutes, stirring frequently to prevent the orzo from sticking. The orzo should be tender and expanded but not mushy.

Turn off the heat once the orzo is cooked. Stir in the heavy cream, fresh dill, and fresh parsley. Add more dill to taste for a vibrant herbal note. If lemon peels were used, remove them before serving. Adjust salt levels to taste, considering the saltiness of broth and chicken.