Season the chicken thighs with half of the fajita seasoning and the Italian seasoning. In a large skillet or pot, heat 1 tablespoon of olive oil over high heat. Once the oil is hot, carefully add the chicken in a single layer. Cook without stirring for about 3-4 minutes, or until one side is nicely seared and browned. Flip the chicken and cook the other side until browned. Remove the chicken to a plate and set aside.

In the same pot, add the remaining 1 tablespoon of olive oil and keep the heat on high. When the oil is hot, add the diced onions, bell peppers, and the rest of the fajita seasoning. Cook, stirring occasionally, until the vegetables are slightly blackened. Lower the heat, add the minced garlic, and stir for about 30 seconds until fragrant.

Preheat your oven to 400ºF (200ºC). In the same skillet, add the chicken broth, uncooked orzo pasta, and salt. Stir to combine and bring to a boil. Cover the pot, reduce the heat to medium-low, and cook for 10 minutes, or until the pasta is al dente and most of the liquid is absorbed. Return the chicken to the pot and stir everything together.

Transfer the skillet to the preheated oven and bake for 10 minutes to crisp up the chicken and veggies, ensuring the chicken is fully cooked through. Serve the chicken and orzo pasta garnished with fresh cilantro. Enjoy your delicious meal!