Preheat oven to 325°.
Pat chicken dry and season with salt and pepper.
In a Dutch oven over medium-high heat, add 1 tablespoon olive oil. When oil shimmers, in batches, add chicken and cook, 5-7 minutes per side. Transfer chicken to a plate. Repeat with remaining chicken. Drain any excess fat from pot.
Return pot to medium-high heat and add remaining 1 tablespoon olive oil. When oil shimmers, add onion and cook until translucent, about 5 minutes. Add carrots, celery, garlic, cinnamon, and nutmeg and cook, stirring occasionally, about 5 minutes. Add wine, vinegar, honey, and tomato paste, stir and let cook until reduced by half, 5-7 minutes. Add tomatoes and cook 5 minutes more.
Return chicken to pot. Add chicken broth and bay leaves. Cover pot, increase heat to high, and bring to a boil. Transfer to oven and braise until tender, 30-40 minutes.
Serve with orzo, potatoes, and garnish with cheese.