Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper and set aside.

Make the meatballs: To a large mixing bowl, add the egg and use a fork to beat until the yolk and the white are fully combined. Add the feta, ground oregano, dried dill, dried parsley, crushed red pepper flakes, onion powder, garlic, salt, and pepper. Using a fork, mash the feta slightly and stir until well incorporated.

Add the chicken and the panko breadcrumbs and use clean hands (or a silicone spatula) to mix together until evenly combined. Using a two tablespoon measure or 1-ounce cookie scoop, form about 16 meatballs, roll until smooth, and place on the prepared sheet pan. Spray the tops of the meatballs with a light coating of nonstick cooking spray.

Transfer the meatballs to the oven to bake until cooked through and no longer pink, about 10 minutes. Then broil on high until the tops are golden brown, about 2 minutes.

Meanwhile, heat the olive oil in a braiser or high-sided skillet over medium-high heat. Once shimmering, add the orzo and toast, stirring frequently, until it begins to turn light golden brown, about 2 minutes.

Add the chicken stock and bring to a boil over high heat. Reduce the heat to a medium simmer and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 10 minutes.

Remove from heat and immediately stir in the spinach until wilted, about 1 minute. Add the feta, olives, lemon zest, fresh parsley and fresh dill, and stir until well incorporated. Taste and adjust for seasoning if desired.

To Serve Family Style: Immediately after the orzo is done, use tongs to nestle the meatballs into the dish. Garnish with more feta and serve with lemon wedges on the side.

To Serve Individual Portions: Evenly divide the orzo into serving bowls and top with about 4 meatballs. Garnish with more feta and serve with lemon wedges on the side.