Cook the orzo by bringing a large pot of salted water to a boil. Add 1 cup of orzo and cook for about 9-10 minutes until al dente. Drain and rinse with cold water.

Prepare the vegetables by chopping mini cucumbers, halving the little tomatoes, and slicing red onion. Soak the onion in cold water if too strong.

Combine salad ingredients by adding cooled orzo to vegetables, arugula, shredded chicken, and parmesan cheese. Toss gently to mix.

Whisk the dressing combining olive oil, lemon juice and zest, honey, and minced garlic. Season with salt and pepper to taste.

Dress the salad by pouring the dressing over the salad mixture and toss until well combined.

Serve chilled or at room temperature, adding greens just before serving to maintain freshness.