Cook orzo al dente according to package directions. Once it's done cooking, drain it and rinse it under cool water. Drain thoroughly and add it to a large bowl. I like to stir in a tiny bit of olive oil to stop it from sticking together. Set aside.
Meanwhile, prep your chicken and add it to a skillet along with 1 tbsp of olive oil, the cumin, smoked paprika, chili powder, and garlic powder. Give it a stir to coat and cook it over medium-high heat for about 7 minutes (or until it's cooked), stirring often. You may need to add more olive oil if the pan gets too dry.
Meanwhile, prep the other ingredients and add them to the bowl with the orzo.
Once the chicken is done cooking, add it to the salad and then add the dressing ingredients. I suggest starting with 1 tbsp olive oil and adding more if needed. Play with the dressing until you like the taste. Toss. Add extra salt & pepper if needed.
This recipe makes great leftovers or meal prep for work lunches, for example. It can be made ahead, but I suggest waiting to add the avocado until you're close to serving it so it doesn't brown.
This can easily serve more than 4 (nutrition info is calculated for 4) depending on how much people eat.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.