In small bowl mix salt, black pepper, garlic powder, onion powder, oregano and paprika. Sprinkle over both sides of chicken thighs.
Heat 1 tablespoon olive oil in skillet over medium heat. Cook chicken thighs until golden brown on both sides; approximately 5 minutes each side. Remove thighs to plate. Add 1 tablespoon olive oil to pan and reduce to medium low. Add carrots and cook for 5 minutes stirring and scraping the pan frequently. Add shallots and cook for 2-3 minutes stirring twice, Add spinach and cook 1 minute. Add garlic and cook additional 1 minute. Add chicken broth and orzo. Bring to low boil. Cover and turn to simmer for ten minutes. Remove lid and add cooked chicken thighs. Cover and simmer for additional 10 minutes.