Add 6 cups chicken or vegetable broth to a large pot and bring to a boil.
Season chicken breasts with smoked paprika, garlic powder, and a pinch of salt and pepper.
Cook chicken in the boiling broth for 6-8 minutes, or until fully cooked and tender.
Remove chicken, shred, and return to the pot.
Stir in cooked orzo and simmer gently for 5 minutes to blend flavors.
Prepare vinaigrette: mix lime juice, honey, minced garlic, chopped cilantro, dressing salt, dressing pepper, and crushed red pepper flakes.
Toss orzo in the pot with the vinaigrette until the broth reduces slightly and thickens.
Just before serving, stir in sliced green onions and crumble cooked chicken into the soup.
Divide into bowls and top with cubed avocado and fresh cilantro garnish.