1. Heat olive oil in a 4-quart skillet or Dutch oven over medium-high heat.

2. Add chicken strips in a single layer and sear for 3-4 minutes per side until golden.

3. Transfer chicken to a plate, leaving browned bits in the pan.

4. Reduce heat to medium, add diced onion and sauté for 2-3 minutes until soft.

5. Stir in minced garlic and cook for 30 seconds until fragrant.

6. Season with salt and pepper, then add uncooked orzo and toast for 1-2 minutes.

7. Pour in chicken broth and stir, scraping up browned bits from the bottom.

8. Return chicken and any juices to the pan, then add chopped kale and stir to combine.

9. Bring to a simmer, cover, reduce heat to low, and cook for 8-10 minutes, stirring occasionally.

10. Remove lid, stir in heavy cream and Parmesan, and cook uncovered for 2-3 minutes until sauce thickens.

11. Adjust seasoning with salt, pepper, and red pepper flakes if desired.

12. Stir in lemon zest for brightness, adding a splash of broth if too thick.

13. Serve warm, garnished with extra Parmesan if desired.