Heat a splash of oil in a large frying pan on medium-high. Mix the Cajun spice through the chicken and fry for about 3 minutes on each side until golden. Squeeze over the lemon juice. Remove chicken from the pan and keep aside.
Add another splash of oil to the pan and fry the garlic and orzo for 2 minutes, while stirring, until toasted. Add the stock, cover and cook for about 8 minutes or until orzo is tender.
Return the chicken with the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper. Remove from heat and stir through dill.
Serve topped with avocado, garnished with extra dill and lemon slices, with a drizzle of oil over the top.
