Combine all salad dressing ingredients in a mason jar. Screw lid onto the jar and shake vigorously to mix ingredients. Set aside.

Chop the cucumber and tomatoes into bite-size pieces and place in a large salad bowl. Set aside.

Cook orzo according to package instructions, then drain using a fine mesh strainer. Immediately add the hot pasta to the salad bowl containing the vegetables.**

Add 1/2 cup feta crumbles to the salad.

Pour the salad dressing onto the orzo salad in 1/4 cup increments, tossing thoroughly between each addition to allow the hot orzo, veggies, and feta to soak up the dressing.

Refrigerate orzo salad for at least 2-3 hours, but 4-6 hours (or overnight) is preferable.

Whisk together all marinade ingredients in a small bowl, then set aside.

Heat 1 tbsp olive oil in large skillet over medium-high heat. Liberally sprinkle both sides of the chicken breasts with salt and pepper, then add chicken to the hot pan. Sear chicken on one side, 4-5 minutes, then flip over the breasts and sear on the other side, 2-3 minutes.

Use a pastry brush to baste each chicken breast, then flip the chicken over and baste the other side. Place a lid on the pan and cook chicken about 10-15 minutes, flipping the breasts over and re-basting every 3-4 minutes, until chicken is cooked through and deep brown on the outside. Discard any remaining marinade.

Remove cooked chicken to a cutting board and let rest about 5 minutes.

Pull the chilled orzo salad from the fridge. Slice chicken breasts into thin strips and place on top of the salad, along with the remaining 1/4 up of feta crumbles.