1. Prep the chicken: Cut into about 1″ cubes, toss in avocado oil and the spices. Preheat a pan to medium-high heat. Once hot, add oil to prevent sticking and put the chicken in the pan in a single layer. Cook for a couple minutes until the chicken pieces look about halfway cooked, then flip and cook another couple minutes or so. Remove from the pan onto a plate, cover, and let rest.
2. Pour the chicken broth into the hot pan and deglaze the bottom, scraping up all the browned bits. Add the orzo, stir, bring to a boil, then turn heat to just above medium and cook for about 6-9 minutes until the broth is absorbed. Stir often, scraping the bottom, to make sure the orzo doesn’t stick. 
3. While the orzo is cooking, prep the veggies: Slice the cucumber, cut the cherry tomatoes in half, etc.
4. Once the orzo is finished cooking, taste test and add salt. Stir in the chopped parsley and add the chicken back into the pan and stir together. Remove from heat and let cool for a few minutes. I like to let it cool a little so that it’s not piping hot when I put all the fresh veggies on top – but that’s my preference!
5. To serve: Layer the chicken and orzo into the bottom of a shallow bowl and add the toppings.
6. To store: Keep the chicken and orzo in a separate container from all the fresh veggies since you won’t want to heat the veggies for leftovers.

Note: I made a quick tzatziki by combining these approximate ingredients (I didn’t properly measure!): 1 cup whole milk yogurt, 1/2 lemon juiced, 1/2 cup finely diced cucumber, 1 1/2 Tbsp chopped dill, several pinches of salt, and 1/4-1/2 tsp granulated garlic