In a large skillet with deep sides, heat to medium and add 2 Tbs. EVOO.
Add diced pancetta and cook, stirring occasionally until fat has rendered and pancetta is crispy. Remove with a slotted spoon and reserve.
To the same skillet, add 2 Tbs. of butter to the pancetta drippings and add the sliced mushrooms. Sauté for a few minutes over medium heat until mushrooms are browned along the edges (add a little more EVOO to the skillet, if needed.)
Add minced shallot and garlic to the mushrooms, stir to combine. Cook for about 2 more minutes. Remove to a separate bowl and reserve.
Heat the same skillet back to medium high. While the pan preheats, sprinkle both sides of the chicken thighs with salt and pepper, then add additional 1-2 Tbs. of EVOO to the skillet.
Cook the chicken about 4 minutes, undisturbed, flip and cook for another 4 minutes, then remove chicken to a plate.
Turn flame off, add Marsala wine and scrape the browned bits with a wooden spoon. Turn the heat back to a medium high to reduce and burn off the alcohol. Allow to simmer until Marsala is reduced by half.
Add Chicken Stock and Orzo to the skillet. Season with salt, pepper and porcini mushroom powder (if desired). Stir to combine and bring to a simmer.
Add the mushroom mixture and chicken thighs back to the skillet, tucking it halfway into the orzo. Sprinkle with 1/2 of the cooked pancetta, reserve the remaining for garnish.
Cover with a lid and cook in the oven for 20 minutes.
When finished, remove the lid and garnish with the remaining pancetta and fresh chopped parsley and chives. Serve.
You can use Chicken Thighs or Skinless/Boneless Chicken Thighs. If you use chicken on the bone, add another 10 minutes to cooking time to cook through.
At the end of the cooking process, if there is still liquid in the orzo, remove the lid and cook for 5 additional minutes. A little liquid is ok, once it comes out of the oven and rests, it will absorb.