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In a bowl, combine ground chicken, parsley, garlic, egg, breadcrumbs, salt, pepper, and feta cheese. Mix until everything is well combined.
Shape the mixture into small meatballs, about 1 inch in size.
In a skillet over medium heat, add a splash of oil. Cook the meatballs for about 12-15 minutes, turning them until they are golden brown and cooked through.
In a medium pot, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, usually about 9-11 minutes.
Once the orzo is cooked, drain any excess liquid. Stir in the lemon juice and lemon zest. Add diced cucumber if using.
Place a scoop of lemon orzo on a plate, and top it with several chicken meatballs.