In a large mixing bowl, combine ground chicken, egg, breadcrumbs, crumbled feta, chopped parsley, dried oregano, minced garlic, lemon zest, salt, and pepper. Mix gently until evenly combined and form into 1.5-inch meatballs.

Heat olive oil in a nonstick skillet over medium heat, add meatballs to the skillet, and cook for 4–5 minutes on each side until golden brown and internal temperature reaches 165°F.

In a saucepan, bring chicken broth to a boil, stir in orzo, and reduce heat. Cook for 8–10 minutes or until al dente. Drain excess liquid, return to pot and stir in butter, lemon juice, lemon zest, and minced garlic.

Season orzo with salt and pepper, then serve on a plate with meatballs on top and garnish with parsley, dill, crumbled feta, and lemon wedges.