Prepare the cilantro lime vinaigrette by blending lime juice, honey, garlic, cilantro, salt, pepper, crushed red pepper flakes, and olive oil until smooth. Set aside. This vinaigrette can be made ahead of time and refrigerated for up to a week.

Preheat your grill on high for about 10 minutes.

In a large pot, cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.

Season the chicken breasts with smoked paprika, garlic powder, kosher salt, and pepper. Grill the chicken for about 5 minutes on each side or until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before slicing or chopping it into bite-sized pieces.

Toss the cooked orzo with half of the cilantro lime vinaigrette. Mix in the green onions and chopped cilantro, then add the grilled chicken and combine everything well.

If serving immediately, gently fold in the cubed avocado. This dish can be served warm or at room temperature.

Drizzle some extra vinaigrette on top before serving for an added burst of flavor.