Bring a large pot of salted water to a rolling boil and cook 1 cup of orzo pasta until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

Brush the chicken breasts with 1 tablespoon of olive oil, season with dried oregano, salt, and black pepper. Preheat grill or grill pan over medium heat for about 5 minutes.

Grill the chicken for 5 to 7 minutes per side, until fully cooked with an internal temperature of 165°F. Let it rest for 5 minutes on a cutting board.

Dice the avocado and place in a large mixing bowl.

Add the cooked orzo, halved cherry tomatoes, diced cucumber, and chopped red onion to the bowl.

In a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, salt, and pepper. Pour over the salad mixture and toss gently to combine.

Slice the grilled chicken and place it on top of the salad. Serve immediately or chill before serving.