Season the chicken thighs evenly with kosher salt, black pepper, and smoked paprika on both sides.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and hot.
Add the chicken thighs to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the diced zucchini and cook for another 3 minutes until slightly softened.
Stir in the orzo pasta and cook for 1 minute, stirring frequently to coat the orzo with the butter and vegetables.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes until the orzo is tender and most of the liquid has been absorbed.
Return the cooked chicken thighs to the skillet, nestling them into the orzo mixture, and cook for an additional 2 minutes to reheat the chicken.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve immediately, spooning the garlic butter chicken and zucchini orzo onto plates.