Place the chicken thighs in a large bowl. Combine the wholegrain mustard, honey, olive oil, lemon juice and salt and pepper in a small bowl. Transfer a third of the marinade into a small bowl and set aside.

Pour the remaining two thirds of marinade over the chicken and toss to coat well with the marinade. Cover and refrigerate for at least 30 minutes.

For the orzo salad, bring a large pot of salted water to a boil and cook the orzo as per the instructions on the pack. Drain, transfer to a large bowl and toss with a little olive oil so it doesn’t stick. In a small bowl combine the olive oil, red wine vinegar, lemon juice, oregano and salt and pepper. Toss together the cooked orzo, dressing, cherry tomatoes, basil leaves, and red onion. Set aside until you are ready to serve.

Preheat your barbeque or frying pan with a little oil to medium high heat. Place chicken on the heat and cook for 5-6 minutes on each side or until cooked through. Transfer to a chopping board and cut the chicken into strips.

To serve, transfer the orzo salad to a serving platter and arrange the sliced chicken on top. Drizzle the reserved marinade over the chicken. Top with crumbled feta, lemon wedges and a few basil leaves. Enjoy this dish warm or cold.