Preheat the oven to 400 degrees F. Line a baking tray with parchment paper.

Heat the 3 tablespoons of extra-virgin olive oil in a pan, then add the shallots. Season well with salt and pepper, then add the cumin, turmeric, coriander, and fennel. Sauté for 10 minutes in medium-low heat until translucent and lightly golden.

Grate the garlic and ginger, then give it another minute. Check for seasoning and remove from the heat to let cool completely.

In a small bowl, add the panko with the milk and mix. Set aside while you make the rest of the meatball mixture, and let it absorb.

In a medium-sized bowl, add the ground chicken and the cooled shallot/spice mixture. Then, mix in the soaked panko, egg, lemon zest, and season with the kosher salt and cracked black pepper. Roll into golf-sized balls. Should get around 12 and place on the parchment-lined baking tray.

Place into the oven for 25 minutes and flip halfway through.

In a medium bowl, add the yogurt, grated garlic, lemon juice, and salt and mix. Check for seasoning and keep in the fridge until ready to use. The yogurt should be cold when you plate.

In another bowl, add the sliced cucumber, sliced red onion, fresh dill, fresh mint, olive oil, lemon juice, and kosher salt. Mix and check for seasoning.

To plate, schmear the garlicky yogurt down on a large plate. Place the meatballs in a pile on top of the yogurt, and then top with the cucumber salad. Finish with more freshly torn mint and dill, and drizzle over more olive oil. Serve hot.