Bring a large pot of salted water to a boil and cook the short pasta until just al dente according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.

While pasta cooks, marinate chicken breasts with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper for at least 15 minutes. Grill or pan-sear over medium-high heat until internal temperature reaches 165°F, then rest and slice thinly.

Combine olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper in a jar and shake vigorously to emulsify the dressing.

In a large bowl, toss cooled pasta with cucumber, cherry tomatoes, red onion, bell pepper, parsley, green onions, and grated Parmesan. Add sliced chicken and pour dressing over the top; toss gently to combine.

Chill the salad for at least 30 minutes to let flavors meld, or serve immediately at room temperature.

Before serving, taste and adjust with more salt, pepper, lemon, or Parmesan.