1. Cook the Orzo Pasta: Bring a medium pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. The pasta should be tender but still have a slight bite to it.

2. Drain and Cool the Orzo: Once cooked, drain the orzo thoroughly in a colander. Rinse it under cold water to stop the cooking process and prevent it from sticking together. This also helps cool it down for the salad. Let it drain well.

3. Prepare the Chicken and Vegetables: While the orzo is cooking and cooling, prepare your other ingredients. Shred or dice your cooked chicken into bite-sized pieces. Finely dice the red onion, dice the cucumber, and halve the cherry tomatoes. Chop the fresh parsley and dill.

4. Whisk the Dressing Ingredients: In a small bowl, combine the olive oil, fresh lemon juice, lemon zest, salt, and black pepper. Whisk vigorously until all ingredients are well combined and the dressing looks slightly emulsified.

5. Combine All Salad Components: In a large mixing bowl, add the cooled orzo, shredded chicken, diced red onion, diced cucumber, halved cherry tomatoes, chopped parsley, and chopped dill.

6. Dress the Salad: Pour the prepared lemon-herb dressing over the salad ingredients in the large bowl.

7. Toss and Serve: Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning if necessary. Serve immediately, or chill for at least 30 minutes for flavors to meld.