Add the chicken to a bowl and season with the smoked paprika, garlic granules, salt and black pepper.

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. It doesn’t need to be completely cooked through at this stage. Transfer to a plate.

Add the red onion and peppers to the same pan. Cook for 4–5 minutes until beginning to soften, then stir in the cherry tomatoes and cook for another 2 minutes.

Add the orzo, chicken stock and BBQ sauce. Stir well, bring to a gentle simmer and cook for 8–10 minutes, stirring regularly so the orzo doesn’t stick.

Return the chicken and any resting juices to the pan. Continue cooking for 3–5 minutes, until the chicken is cooked through and the orzo is tender. Add a splash of water or stock if the mixture becomes too thick.

Reduce the heat to low and stir through the light cream cheese until completely melted and creamy.

Stir through half of the grated cheddar. Scatter the remaining cheddar over the top, cover for 1–2 minutes until melted, then finish with parsley if using. Serve immediately.