Cook the orzo by bringing a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Grill the chicken on preheated grill for 5-6 minutes per side until cooked through. Let rest, then slice into thin strips.

Whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a medium bowl for the dressing.

In a large bowl, combine cooked orzo, sliced chicken, diced avocado, cherry tomatoes, red onion, feta cheese, and herbs. Pour dressing over and toss gently.

Serve immediately or chill in the fridge for 20-30 minutes before serving.