Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.

Preheat the grill to medium-high heat.

In a small bowl, mix olive oil, garlic powder, onion powder, salt, and pepper. Brush the mixture onto both sides of the chicken breasts.

Grill the chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.

In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, avocado, red onion, and parsley.

Slice the grilled chicken and add it to the salad.

Drizzle lemon juice and sprinkle dried oregano over the salad. Toss gently to combine all ingredients.

Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.