Instructions: Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper. In a large nonstick skillet that has been sprayed with cooking spray, heat oil. Over medium-high heat, quickly brown chicken on both sides, about 5 minutes. Add 3/4 cup broth, grapefruit juice, honey, onion, and garlic; bring to a boil.

Reduce heat; cover and simmer for 10 to 12 minutes or until chicken is tender.

Remove chicken and arrange on platter over orzo or rice; keep warm. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.

Cook, stirring until sauce thickens. Add avocado and grapefruit; heat briefly.

Salt to taste (optional). Serve sauce over chicken and orzo or rice.

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