Drizzle olive oil in a large skillet over medium-high heat and cook the chicken sausage until browned and cooked through, about 6 to 7 minutes. Add in minced garlic and sauté for about 30 seconds, until fragrant.

Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth to deglaze the pan, then add in the coconut milk, soy sauce, seasonings, and fresh thyme, mixing well.

Bring the orzo mixture to a boil, then turn the heat down, cover, and let the orzo simmer for 10 to 12 minutes, stirring occasionally.

Stir in the spinach leaves and cook until they are wilted, then mix in the freshly grated parmesan cheese. Taste and season with additional salt and pepper, if needed.