Cut the chicken breasts into small pieces. Marinate them in olive oil, and season with salt, ginger powder, harissa, oregano and black pepper. Let marinate for 10 minutes.
Heat up butter on the pan and sprinkle with chilli flakes. Put pieces of chicken in butter and fry on both sides until brownish on medium-low heat. When the chicken gets brown on both sides, cover with honey and fry until golden on medium-low heat.
Take the chicken out of the pan. If the honey is not burnt on the pan, add butter, and chopped onion and fry for 1 minute. If the honey is burnt on the pan, wash it and continue cooking.
Add washed orzo and fry for a minute. Add chicken broth, and ginger powder, and cook until it's soft (follow the instructions on the packaging - 10 minutes). Cover the pan and stir every minute so it doesn't get burnt.
Pour whipping cream and spinach. Give it a good stir. Put pieces of chicken on top of the orzo, cover the pan and cook for 10 minutes on low heat.
Garnish with chopped parsley.