Add the cubed chicken to a large bowl or resealable bag and pour the Italian dressing over the top. Cover and marinate in the refrigerator overnight or for at least 4 hours for maximum flavor.

In a small bowl, whisk together the red wine vinegar, lemon juice, honey, and olive oil until fully combined. Taste and adjust the vinaigrette if needed, then refrigerate until ready to use.

Bring a pot of chicken broth to a boil and cook the orzo according to package directions until tender. Drain the pasta and allow it to cool to room temperature before assembling the salad.

In a large mixing bowl, combine the cooled orzo, tomatoes, green onions, basil, and chopped spinach. Pour the vinaigrette over the salad and toss thoroughly until everything is evenly coated, then season with salt and black pepper to taste.

Thread the marinated chicken onto skewers and grill over medium-high heat for 10–12 minutes, rotating occasionally, until lightly charred and the internal temperature reaches 165°F. Brush the kabobs with the reserved Italian dressing immediately after cooking for extra flavor and shine.

Serve the warm chicken kabobs alongside the chilled orzo salad and enjoy. The salad also stores beautifully in the refrigerator for a few days, making it perfect for leftovers or meal prep.