Whisk together white vinegar, canola oil, soy sauce, sesame oil, lime juice, brown sugar, ground ginger, salt, black pepper and minced garlic in a small bowl to make the marinade/dressing.
Pour half of the dressing into a large zip-top bag, add the chicken cutlets, seal, and turn the bag to coat; refrigerate while you prepare the salad.
Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente; drain completely and transfer to a large bowl.
Add chopped green onions, diced carrot, diced red pepper, chopped spinach and diced celery to the cooked orzo and toss to combine.
Pour the remaining dressing over the orzo salad and toss thoroughly to coat; refrigerate until ready to serve.
Heat a grill or grill pan to high. Remove chicken from the marinade and grill 3–5 minutes per side, or until cooked through, then rest briefly.
Transfer the orzo salad to a serving dish, sprinkle with toasted slivered almonds and broken ramen noodles, top with grilled chicken slices, and finish with a sprinkle of sesame seeds.
