Golden Chicken and "Rice"

Ingredients

8 boneless skinless chicken thighs
1 tsp. fine sea salt
1 c. cherry tomatoes
4 medium green onions
1 fresh medium hot chili pepper, such as serrano or Fresno
Small handful fresh cilantro
3 Tbsp. extra-virgin olive oil, plus more as needed
1 Tbsp. garlic ginger paste 
1 tsp. ground turmeric
1 lb. orzo pasta
2 1/2 c. chicken stock
3 tsp. butcher’s masala (see below), divided
1 clove of garlic 
1  inch of ginger
Butcher's Masala Spice Mix
1 Tbsp. ground cumin
1 Tbsp. ground coriander 
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
1 tsp. turmeric
1 tsp. ground cardamon 
1 tsp. fine sea salt
1/2 tsp. ground cinnamon 

Directions

1. Start by mixing the butcher's masala spice blend: Combine the spices in a small, airtight container, making sure to mix well. This will make more than you need, but you can use this versatile spice blend for seasoning ground meat, stews, and slow roasting meats. Store the remainder in a cool, dry place. 
2. Combine the clove of garlic and ginger in a food processor. Pulse until it combines in a smooth paste, and set aside. 
3. Season the chicken thighs with 2 teaspoons of butcher’s masala and the salt. Set aside.
4. Halve the tomatoes, thinly slice the green onions and chili pepper (remove the seeds for a milder flavor), and finely chop the cilantro. Set aside.
5. Heat a wide nonstick pan over medium-high heat. Once hot, pour the oil into the pan. Carefully place the chicken thighs in the pan in a single layer, and cook until browned, 3 to 4 minutes on each side; they do not need to be fully cooked through. Place the browned chicken on a plate to rest.
6. To the same pan, combine the green onions, chili, cilantro, garlic ginger paste, remaining 1 teaspoon of butcher’s masala, and the turmeric. If the pan looks dry, add an extra lug of oil. Once aromatic, stir in the orzo and lightly toast.
7. Lower the heat to medium. Stir in the tomatoes and chicken stock, using a wooden cooking spoon to scrape the bottom well. Place the chicken thighs on top and cook covered, 10 to 12 minutes, occasionally stirring to keep the orzo from sticking to the bottom. The dish will be ready to serve when the orzo has absorbed all the liquid.
8. Serve straight out of the pan and enjoy the crisped-up pieces of orzo stuck to the bottom.