First, prepare the Greek Orzo Salad. Cook the dry orzo according to package directions, then drain and let cool slightly. In a large bowl, combine the cooked orzo, herb salt, red wine vinegar, lemon juice, and avocado oil. Add the sliced and quartered seedless cucumbers, chickpeas, chopped mint, chopped red onion, and 1 cup of crumbled feta. Toss gently to combine. Meanwhile, season the chicken breast with SPG (salt, pepper, garlic) and grill to perfection. Serve the grilled chicken with the Greek orzo salad, garnished with additional crumbled feta.
