Pat the chicken dry and season with half of the salt, and pepper. Dredge on both sides with arrowroot starch.

Using a large pan, heat the oil on medium-high heat. Add the chicken and sear for 3-4 minutes on each side until lightly crisp and cooked through to 165 F. Set aside.

Add the zucchini to the pan (adding more oil if needed) and saute for 2-3 minutes or until the zucchini begins to soften. Add the artichoke hearts and sear on each side for 2-3 minutes or until lightly crisp.

Pour the orzo in the pan and saute for 2 minutes before adding the broth, vinegar, lemon juice, garlic powder, the remainder of the salt and pepper and frozen peas. Stir well. Bring to a boil and reduce to a low simmer. Simmer on low for 10 minutes, stirring often to allow the orzo to cook through.

Once the orzo is tender, add the coconut milk and stir well. Add the chicken back to the pan and cover for 5 minutes to allow the chicken to reheat.

Serve topped with chopped parsley and lemon slices to serve.