In a large skillet set over medium heat and drizzle in the olive oil. Brown the chicken over medium heat for about 5 minutes. Add the onions, garlic, oregano, and thyme, and cook until fragrant, 3 minutes. Mix in the sun-dried tomatoes and cook another 2 minutes.
Pour in the stock. Add the orzo and shredded zucchini and cook, stirring occasionally for 6-8 minutes until the orzo is tender. Mix in the spinach and half & half. Sprinkle in the parmesan.
Stir until creamy, then remove from the heat. Serve immediately