Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.

Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.

Stir in sliced bell peppers, paprika, salt, and black pepper. Cook for another 5 minutes until the peppers are tender.

Add the orzo pasta to the skillet and pour in the chicken broth. Bring to a boil.

Reduce heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.

Remove from heat and let it sit covered for 5 minutes.

Fluff the orzo with a fork and stir in chopped parsley. Serve warm.