1. Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper.
2. In large non-stick skillet, sprayed with no-stick cooking spray, heat oil.
3. Over medium-high heat, quickly brown chicken on both sides, about 5 minutes.
4. Add 3/4 cup broth, grapefruit juice, honey, onion and garlic; bring to a boil.
5. Reduce heat; cover and simmer for 10 - 12 minutes until chicken is tender.
6. Remove chicken and arrange on cooked orzo or rice; keep warm.
7. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.
8. Cook, stirring until sauce thickens.
9. Add avocado and grapefruit; heat briefly. Salt to taste (optional).
10. Serve sauce over chicken and orzo or rice.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.