Add all the chicken marinade ingredients to a bowl and whisk until combined. Then add the chicken and toss until fully coated. Marinate for 30 minutes.

Heat a large skillet over medium heat and drizzle with oil. Add the chicken, skin side down, and cook for 5-6 minutes, then flip, and cook for another 3 minutes then remove.

Drizzle a little more oil and add the shallots and garlic. Cook until fragrant and translucent, and then add the orzo. Cook until the orzo is slightly toasted and deglaze with white wine.

Add the chopped broccoli rabe and season with salt and pepper. Then add the chicken stock and mix until combined. Bring to a boil, and add the chicken back to the skillet (leaving the skin exposed).

Cover and cook for 20 minutes. Once done, remove from the heat and finish with lemon juice, torn basil, and freshly grated parm.