Lemon Olive Chicken with Orzo and Arugula Salad

for the chicken:
4 boneless, skinless chicken thighs (about 1-1.5 lbs)
1 tbsp avocado oil + 1 tbsp extra
1 tbsp garlic powder
1 tbsp cumin
1/2 tbsp ginger
1/2 tbsp turmeric
1/2 tbsp sumac 
1/4 tbsp cinnamon 
salt/pepper to taste
2 garlic cloves, minced
14 oz chicken broth
2/3 cup uncooked orzo pasta
1/2 medium sized lemon, cut in to 4-6 wedges
1/2 cup Greek olives, sliced
juice from 1/2 lemon
1 tsp dried oregano

directions:
1. Place chicken in a large bowl. Drizzle with olive oil. In a small bowl, combine the garlic powder, cumin, ginger, turmeric, sumac, cinnamon, salt and pepper. Pour over the chicken and toss, ensuring the chicken is evenly coated. 

2. Heat the remaining tablespoon of avocado oil in a large nonstick skillet over medium-high heat. Brown chicken on both sides, remove from pan and set aside on a plate. 

3. Add garlic to pan and cook until golden brown, about 1 minute. Add broth to skillet and cook another 1-2 minutes, stirring to loosen browned bits from the pan. Stir in the remaining ingredients, bring to a boil. Reduce heat to a summer, uncovered for 5 minutes, stirring occasionally. 

4. Return chicken to the pan. Cook, covered, for another 7-9 minutes, until the pasta is tender and chicken is cooked through. 

5. Split evenly between two bowls. Top with arugula salad.

for the arugula:
2 cups arugula 
2 tbsp olive oil
zest from 1/2 lemon
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
1/4 tsp salt
fresh ground black pepper, to taste

directions:
1. Add arugula to a large serving bowl.

2. In a small bowl, whisk together remaining ingredients. Drizzle the dressing over the arugula and toss to combine. Set aside until plating.