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In a large bowl, combine the ground chicken, panko breadcrumbs, grated onion, minced garlic, chopped dill, chopped parsley, beaten egg, dried oregano, kosher salt, and black pepper. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add the sliced leeks and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Pour in the white wine and let it simmer for a couple of minutes until slightly reduced.
Stir in the dry orzo and warm chicken broth. Bring to a gentle boil, then reduce the heat and let it simmer, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
Add the baby spinach, lemon zest, and season with salt, black pepper, and lemon juice to taste. Stir until the spinach is wilted.
Return the meatballs to the skillet and gently mix everything together. Cook for another minute to heat through.
Serve the orzo and meatballs warm, garnished with additional dill, parsley, and a drizzle of olive oil if desired.