Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb. of boneless, skinless chicken breasts cut into strips and seasoned with salt and pepper to heated skillet.
Brown chicken and remove from skillet and set aside.
Add 1 tablespoons of extra virgin olive oil to the skillet, and lower the heat to medium, then add 1 medium sized chopped onion to the skillet, stirring occasionally, until golden brown, about 8 minutes. Stir in 3 cloves of minced garlic, 1 teaspoon ground coriander, 1 teaspoons dried Mexican oregano, 1 teaspoon chili powder, and 1 bay leaf, and cook until fragrant, about 30 seconds. Add 1 to 1-1/2 cups of fire roasted tomatoes (regular tomatoes can be used too) and crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add 1 to 2 minced chipotles in adobo sauce, raise the the heat to high, and cook until thickened, about 2 minutes.
Stir in 1-1/2 cups of chicken broth and 1 lb. of uncooked orzo. Add 1 teaspoon of salt and freshly ground pepper to taste.
Bring mixture to a boil, reduce heat, and simmer gently, uncovered for about 5 minutes. Stir in the reserved chicken. Remove the bay leaf.
Transfer the contents of the skillet to the prepared baking dish, sprinkle 1/2 cup of grated Manchego cheese and 1/2 cup of grated sharp cheddar cheese over the top.
Cover loosely with foil. Bake until the cheese melts and the casserole is hot all the way through, about 20 minutes.
Serve with a dollop of sour cream and a sprig of cilantro. I bet you're not bored with chicken tonight!