Preheat the oven to 425 F. Cut the chicken breast into small bite-sized cubes, about 1" in size. Toss the chicken with 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, and a pinch each of salt and pepper. Spread the chicken out onto a small rimmed baking sheet and place the cubes of butter on on top. Set aside.
Toss the broccoli florets with avocado oil, 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, and a pinch each of salt and pepper. Spread broccoli out onto a separate small rimmed baking sheet.
Once the oven is preheated, pop in the chicken and broccoli and set a timer for ten minutes. After ten minutes, carefully toss the sliced jalapeños with the chicken and place back into the oven. Roast for another ten minutes.
For the Cheddar Orzo:
(Make the orzo while the chicken and broccoli cook!) Melt butter in a small sauce pan over medium heat. Stir in onions and a pinch of salt, and cook for 4-5 minutes until onions start to brown. Stir in garlic and cook for 30 seconds.
Stir in dry orzo and toast the orzo for two minutes. Pour in the broth and bring to a simmer (still over medium heat). Cook the orzo in the broth, stirring frequently so the orzo doesn't stick to the pan, for about 7-8 minutes until the broth is absorbed.
Once the orzo is fully cooked and all of the broth is absorbed, turn the heat off from underneath the pan. Stir in whole milk, sour cream, and shredded cheese until completely mixed together.
Divide the orzo between two shallow bowls, then divide the chicken, jalapeños, and broccoli over the orzo. Serve warm with a sprinkle of everything seasoning.
Notes
For juicier chicken, brine the chicken breast in salt water for 15 minutes before cutting it into bite-sized pieces.