Begin by bringing a large pot of salted water to a rolling boil. Add orzo and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and rinse under cool water.

Chop the mini cucumbers, little tomatoes, and red onion into bite-sized pieces. If using arugula, rinse and pat it dry. Combine all in a large mixing bowl.

Shred or chop the cooked chicken and add it to the bowl with the vegetables. Grate the Parmesan cheese and sprinkle over the mix. Toss gently to combine.

In a separate bowl, combine olive oil, lemon juice, lemon zest, honey, minced garlic, salt, and pepper. Whisk or shake until blended.

Pour the dressing over the orzo salad mixture and toss gently. Adjust seasoning as necessary.

Serve immediately or chill for up to 30 minutes to enhance flavors.