Bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until al dente. Drain and cool.

In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Set aside.

Place chicken in a resealable bag. Add marinade, seal, and refrigerate for at least 30 minutes.

Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side until cooked through. Let rest for 5 minutes.

In a large bowl, combine cooled orzo, avocado, cherry tomatoes, red onion, and parsley. Toss gently.

Mix bacon, mayonnaise, honey, mustard, vinegar, salt, and pepper in a bowl until smooth.

Drizzle dressing over salad and toss to coat. Top with sliced grilled chicken and serve immediately.