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For the Chicken Meatballs:
In a large bowl, combine the ground chicken, ricotta, parsley, parmesan, garlic, salt, onion powder, and black/white pepper. Mix until just combined, being careful not to overmix. Form the mixture into 1-inch meatballs.
Heat oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer to a plate.
For the Roasted Tomato Pepper Orzo:
Preheat oven to 400°F. On a baking sheet, arrange the tomatoes, bell pepper, and 4 garlic cloves. Drizzle with 1 tbsp oil and season with salt and pepper. Roast for 20-25 minutes, until softened and charred in spots. Let cool slightly, then transfer to a blender or food processor and puree until smooth.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the chili pepper flakes and cook for 1 minute more.
Add the orzo and stir to coat with the butter mixture. Pour in the roasted tomato/pepper puree and chicken broth. Bring to a simmer and cook, stirring occasionally, until the orzo is tender, about 10 minutes.
Stir the cooked chicken meatballs into the orzo. Season with salt and pepper to taste.
To serve, top with the grated parmesan and chopped parsley.