Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions for 8-10 minutes. Drain and cool.

In a mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper until combined.

Place chicken into a plastic bag, pour marinade over, ensuring all pieces are coated. Refrigerate for at least 30 minutes.

Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through. Rest for 5 minutes before slicing.

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

In a separate bowl, mix bacon, mayonnaise, honey, mustard, vinegar, salt, and pepper until combined.

Drizzle dressing over the salad mixture and toss gently. Layer sliced grilled chicken on top and serve immediately.