Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook for about 8 to 10 minutes until al dente. Drain and rinse under cold water; set aside.

Preheat your grill to medium heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for 5 to 6 minutes on each side until the internal temperature reaches 165°F (75°C). Remove from the grill, let rest, and slice thinly.

In a small bowl, combine olive oil, vinegar, lemon juice, Dijon mustard, honey, minced garlic, and salt and pepper to taste. Whisk together for 1-2 minutes until the dressing is well emulsified.

In a large mixing bowl, gently toss together the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, red onion, crumbled feta cheese, and your choice of herbs. Pour the vinaigrette over and toss gently.

Serve immediately for a warm meal or cover and chill in the refrigerator for 20 to 30 minutes to meld flavors.