Bring a large pot of salted water to a boil. Add orzo and cook according to package directions, 8-10 minutes. Drain and rinse under cold water. Spread on a baking sheet to cool.

In a medium bowl, whisk together olive oil, hot honey, apple cider vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Mix until combined and set aside.

Heat a large skillet over medium-high heat. Season chicken with salt and pepper. Cook for 6-8 minutes until golden brown and cooked through (165°F). Let rest before cutting.

In a large mixing bowl, combine cooled orzo, chicken, peaches, corn, mozzarella, red onion, and basil. Toss gently to combine.

Drizzle the vinaigrette over the salad and toss until evenly coated. Taste and adjust seasoning as necessary.

Garnish with additional basil leaves and serve immediately or chill for 30 minutes to enhance the flavors.