Cook the Bacon:

Heat a large skillet over medium heat.

Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pan.

Cook the Chicken:

Season diced chicken with salt, pepper, garlic powder, and smoked paprika.

Add olive oil to the pan if needed, then cook chicken over medium-high heat until golden and cooked through (about 5–6 minutes).

Remove and set aside.

Sauté Aromatics & Toast Orzo:

In the same skillet, add the onion and sauté for 2–3 minutes until softened.

Stir in garlic and cook another 30 seconds.

Add orzo and toast for 1–2 minutes, stirring frequently.

Add Broth & Simmer:

Pour in chicken broth and bring to a simmer.

Cover and cook on medium-low for 8–10 minutes, or until orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

Add Chicken & Cheese:

Stir in cooked chicken, diced tomatoes, half of the Monterey Jack cheese, and half of the cooked bacon.

Mix in barbecue sauce if desired for extra smoky-sweet flavor.

Top & Melt:

Sprinkle the rest of the cheese and bacon on top.

Cover and let sit for 2–3 minutes off the heat until the cheese melts.

Garnish & Serve:

Garnish with chopped green onions or parsley.

Serve hot, straight from the skillet!