Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.

In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.

Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.

Cut the chicken into ½-inch cubes and add to the salad and toss once more.