In a large mixing bowl, combine ground chicken, almond flour, fresh parsley, dill, minced garlic, crumbled feta, onion powder, oregano, cumin, salt, pepper, lemon zest, and a drizzle of olive oil. Gently mix until just combined to keep the meatballs tender. Form the mixture into 1½-2 inch meatballs, placing them on a plate as you go.

Heat a tablespoon of olive oil in a skillet over medium heat. Once hot, carefully add the meatballs, searing them for about 3-4 minutes until they develop a golden brown crust. Then, cover the skillet and let them cook for an additional 5-6 minutes until fully cooked through, reaching an internal temperature of 165°F.

In the same skillet, carefully transfer the cooked meatballs to a plate and set aside. Pour chicken broth into the skillet, bringing it to a rolling boil. Add the orzo, stirring occasionally, and cook for 8-10 minutes until tender yet still al dente.

Once the orzo is cooked, stir in freshly squeezed lemon juice, a splash of olive oil, and extra crumbled feta to create a creamy texture. Mix thoroughly, adjusting seasoning with salt and pepper as needed.

On each plate, spoon a generous portion of the lemon orzo, then top it with the succulent Greek chicken meatballs. Garnish with fresh parsley and additional feta if desired.