Cook the Orzo: Fill a large pot with salted water and bring it to a boil. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water.

Grill the Chicken: Preheat your grill over medium-high heat. Brush chicken breasts with olive oil, season, and grill for 5-6 minutes on each side until cooked through. Allow it to rest before slicing.

Prepare the Dressing: In a medium bowl, whisk together the olive oil, white vinegar, lemon juice, Dijon mustard, honey, minced garlic, and seasonings until smooth.

Assemble the Salad: In a large bowl, combine the cooked orzo, sliced chicken, diced avocado, halved cherry tomatoes, chopped red onion, and feta cheese. Pour dressing over and toss gently.

Serve or Chill: Serve the salad immediately or let it chill in the fridge for 20-30 minutes before serving. Add avocado just before serving if preparing ahead.