In a large bowl, combine the chicken with the olive oil, smoked paprika, cumin, garlic powder, onion powder and salt. Mix well until the chicken is evenly coated.

Heat a large deep frying pan or sauté pan over a medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned and cooked through. Remove from the pan and set aside.

Add the olive oil for the orzo to the same pan. Add the bell peppers and red onion and cook for 4–5 minutes until softened.

Stir in the tomato purée, smoked paprika, cumin, garlic powder and onion powder. Cook for 30 seconds until fragrant.

Add the orzo and stir to coat in the tomato and spice mixture. Pour in the diced tomatoes, including their juices, and chicken stock and bring to a gentle boil.

Reduce to a simmer and cook for 14–16 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened. Add a splash of extra stock or water if needed.

Return the chicken to the pan and stir through.

Stir in the cream cheese and milk and stir until the sauce is smooth and creamy.

Stir through the grated cheddar  and a squeeze of lime. Cover with a lid for 2–3 minutes until the cheese has melted. For a golden finish, place under a hot grill for 2–3 minutes until bubbling and lightly browned.

Season with black pepper to taste, scatter over the fresh coriander and serve immediately while the cheese is hot and stringy.