In a large mixing bowl, combine the ground chicken, egg, Panko breadcrumbs, grated Parmesan, garlic powder, onion powder, and kosher salt. Mix thoroughly until just combined. Form the mixture into smooth balls, about 1 to 1.5 inches in diameter, and set aside for cooking.

In a large pot, bring salted water to a boil. Add the orzo and cook for about 8-10 minutes until al dente. Drain and toss with butter.

Heat olive oil in a skillet over medium-high heat. Add meatballs to the skillet and sear for about 6-8 minutes until golden brown. Transfer to a plate.

In the same skillet, add more olive oil if needed and lower heat. Stir in sliced bell peppers and sauté for 5-6 minutes until slightly softened.

Add minced garlic to the bell peppers and cook for 1 minute. Pour in tomato sauce and sprinkle Italian seasoning, stir to combine and simmer for 2-3 minutes.

Return the meatballs to the skillet, reduce heat to low, cover, and simmer for 5-7 minutes until cooked through.

Serve over orzo with meatballs on top. Drizzle with sauce and garnish with parsley and Parmesan.