In a bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, thyme, salt, and pepper. Add the chicken and marinate for at least 15 minutes.

Preheat oven to 400°F (200°C). Toss diced pears with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

In a skillet over medium heat, sear marinated chicken for 5–6 minutes per side, or until cooked through and caramelized. Let rest before slicing.

In a saucepan, cook orzo in broth until tender, about 8–10 minutes. Drain any excess liquid.

Stir roasted pears into the cooked orzo. Top with sliced chicken, goat cheese or feta, toasted nuts, and fresh thyme.

Serve warm, drizzled with extra balsamic if desired.