0 Preheat the oven to 425F (220C).
1 In an oven-safe, heavy-bottomed pan, such as a cast-iron skillet, warm the oil over medium-high heat. Season the chicken all over with salt, pepper, paprika, and garlic powder.
7 Cook the chicken thighs for 3 to 5 minutes on each side, until they develop a nice golden color all over. Transfer the chicken to a plate and keep the pan over the heat.
2 Add the orzo to the hot pan and cook, stirring occasionally, until lightly toasted, about 2 minutes. Whisk together the pumpkin, chicken stock, and nutmeg in a bowl. Pour into the pan of orzo, and, using a wooden spoon, scrape up any bits of chicken from the bottom of the pan. Bring to a simmer. Nestle the chicken on top of the orzo, so they are arranged side by side and not overlapping.
4 Carefully place the pan in the oven, uncovered, and bake for 15 minutes, until the orzo has absorbed all the liquid and the chicken juices run clear and a meat thermometer inserted in the thickest part of a piece of chicken measures 165°F (74°C). Remove the dish from the oven and let sit for about 5 minutes before serving, so the orzo absorbs any excess liquid.
5 Meanwhile, melt the butter in a small pot over medium heat. Add the fresh sage leaves and fry on each side for about 1 ½ minutes, until slightly crisp.
6 Top the orzo with the grated parmigiano, then garnish with the fried sage leaves and the remaining melted butter from the sage pan, and serve.
