Preheat oven to 400°F. In a bowl, mix the chicken with 2 tablespoons olive oil, 2 tablespoons Italian seasoning, Dijon mustard, honey, and a pinch each of salt and pepper.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.

To the skillet, add 2 tablespoons butter, the orzo, shallots, garlic, and 2 tablespoons thyme. Mix in the zucchini slices. Cook until the orzo is toasted, about 2 minutes. Add the wine and 2 cups water. Season with salt and pepper.

Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Arrange the cheese around the chicken. Bake, uncovered, for 15 minutes or until the chicken is cooked through.

Meanwhile, lightly brown 4 tablespoons butter in a small skillet. Add 1 tablespoon of Italian seasoning and 1 tablespoon of thyme. Season with salt, pepper, and chili flakes.

Serve the chicken and orzo topped with garlic butter and fresh herbs.