Prepare the dressing by combining extra virgin olive oil, red wine or balsamic vinegar, lemon juice, honey, chopped shallot, chopped garlic, dill, basil, oregano, chili flakes, salt, and black pepper in a mixing bowl. Whisk until well combined.

Cook the orzo according to package instructions in a pot on the stove. Drain and set aside.

Season the chicken tenders with salt and pepper. Cook on the stove until fully cooked and golden brown.

Assemble the bowls by layering baby arugula, cherry tomatoes, Persian cucumbers, pitted Greek olives, peperoncini, crumbled feta cheese, and cooked orzo. Top with cooked chicken and drizzle with garlic tahini and prepared dressing.