1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, oregano, mint, garlic, and red onion. Season with salt and pepper and mix gently until just combined.

2. Form the mixture into 1-inch meatballs and set aside on a plate.

3. Heat olive oil in a large skillet over medium-high heat until shimmering.

4. Add meatballs in a single layer and sear for 2-3 minutes per side until golden brown. Remove and set aside.

5. Reduce heat to medium and pour in white wine, scraping up browned bits. Let reduce by half.

6. Stir in chicken broth, lemon juice, and lemon zest, then bring to a gentle simmer.

7. Add red pepper flakes if using and adjust seasoning with salt and pepper.

8. Stir in orzo and cook for 8-10 minutes, stirring occasionally, until al dente.

9. Return meatballs to the skillet, cover, and cook for 5 minutes until fully cooked through.

10. Remove from heat, rest for 3 minutes, garnish with parsley, and serve.