1. Start by drizzling the olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned and cooked through, about 6 to 7 minutes. Once the sausage is ready, toss in the minced garlic and sauté for about 30 seconds, being careful not to burn the garlic.

2. Next, add the dry orzo to the skillet and toast it along with the sausage and garlic for about 60 seconds. This helps to bring out the nutty flavor of the orzo. Then, pour in the chicken broth, coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Give everything a good stir to combine.

3. Bring the orzo mixture to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes, stirring occasionally. This allows the orzo to become tender and the flavors to meld together perfectly.

4. Once the orzo is cooked through, stir in the fresh baby spinach leaves until they’ve wilted. Then, sprinkle in the freshly grated Parmesan cheese and give everything a final stir. Taste and adjust the seasoning with additional salt or pepper if needed.