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Preheat the oven to 400F and line a large sheet pan with parchment.
Cook the rice: bring 2 cups of salted water to a boil in a saucepan. Add the rinsed rice, reduce heat to low, cover, and cook until the water is absorbed and rice is fluffy, 11 to 13 minutes. Set aside to cool.
Meanwhile, make the green sauce. Add the peas, spinach, broth, lemon juice, lemon zest, olive oil, garlic, and salt to a blender or food processor. Blend on high speed until completely smooth, 30 to 45 seconds. Season with additional salt to taste and set aside.
Add all of the roasted carrot ingredients—carrots, olive oil, oregano, black pepper, chili powder, and salt—to a large bowl. Toss to evenly to coat and transfer to the sheet pan.
In the same bowl, add all of the chicken meatball ingredients—ground chicken, coconut aminos, garlic, lemon zest, oregano, rosemary, black pepper, and salt. Mix well with a spatula or clean hands to evenly combine.
Divide the mix into 16-20 evenly sized meatballs (I like to roll them with some oil on my hands to prevent sticking) and place on the sheet pan with the carrots, ensuring minimal overlap. Bake until the meatballs reach 165F internally and the carrots are fork tender, 15 to 18 minutes.
Divide the rice between 4 plates and top with even servings of meatballs and carrots, followed by a drizzle of green sauce.