Begin by boiling a large pot of salted water over high heat. Once boiling, add the orzo pasta and cook for about 8-10 minutes or until al dente. After cooking, drain the orzo and allow it to cool.

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper until fully combined. Set the marinade aside.

Place the chicken breasts into a shallow dish or a zip-top bag. Pour the marinade over the chicken, ensuring every piece is well-coated. Let the chicken marinate for at least 30 minutes at room temperature.

Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6-7 minutes on each side until done. Remove from the grill and let it rest for 5 minutes before slicing.

In a large mixing bowl, combine the cooled orzo, diced avocado, cherry tomatoes, chopped red onion, and parsley. Gently toss together.

In a separate bowl, mix together crumbled bacon, mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.

Drizzle the honey mustard bacon dressing over the salad mixture, tossing gently. Arrange the sliced chicken on top and garnish with fresh parsley.