Cut the chicken breast into bite-sized pieces and set aside. Trim the tough ends off the asparagus and cut them into 1-inch pieces. Slice the leeks, mince the garlic, and zest and juice the lemon.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bite-sized chicken pieces and sauté for 5-6 minutes until golden brown and cooked through.

In the same skillet, sauté the trimmed asparagus with salt and pepper for about 6-9 minutes until tender-crisp.

Reduce heat to medium-low, adding another tablespoon of olive oil if needed. Sauté sliced leeks for 5-6 minutes until softened. Add minced garlic and red pepper flakes, cooking for an additional minute.

Stir in the orzo and lightly toast for about 3-4 minutes, stirring frequently.

Pour in chicken broth and water, bringing to a boil. Reduce heat to low and cover, allowing to simmer for 10-12 minutes until orzo absorbs the liquid.

Fold the sautéed chicken and asparagus back into the skillet. Crumble Boursin cheese over and stir gently until the cheese melts.

Remove from heat, cover for 4-5 minutes to allow flavors to meld. Adjust seasoning with lemon juice, salt, and pepper before serving.