In a medium jar, combine the olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, grated Parmesan cheese, and salt and pepper to taste. Shake vigorously for about 30 seconds until emulsified.

Pound the chicken breasts to even thickness, season with garlic powder, paprika, Italian seasoning, salt, and pepper. Grill for 4-5 minutes per side. Let rest for 5 minutes before chopping.

Boil salted water, add pasta, and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a large bowl, combine cooled pasta, chopped cucumber, diced bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped parsley. Add grilled chicken pieces.

Drizzle the lemon Parmesan dressing over the pasta and vegetable mixture. Toss gently until well-coated.