Heat the rice according to package directions. When warm, transfer to a medium mixing bowl and add the orange zest, stirring to blend. This will allow the warmth of the rice to absorb the flavor of the zest.
Stir in the chicken and ½ cup of the almonds along with the parsley and 2 tablespoons of the mint.
Combine the olive oil with the orange and lemon juices, soy sauce, and honey in a container with a tight fitting lid. Add salt and pepper to taste, cover, and shake vigorously to emulsify.
Pour the vinaigrette over the rice mixture, stirring well to combine completely. Add the scallions and toss to blend. Garnish with the remaining almonds and mint.
Serve at room temperature as is, on a bed of shredded lettuce, or place individual servings in lettuce cups or hollowed out ripe tomatoes.