Preheat your oven to 450°F and line a baking sheet with parchment paper. Lightly brush with olive oil.

In a large bowl, soak the diced bread in warm water for 5 minutes until softened.

Meanwhile, melt butter in a skillet over medium heat. Sauté the minced shallot and garlic for about 1 minute, until soft. Stir in garlic powder and crushed red pepper. Remove from heat.

Add ground chicken, Parmesan cheese, sage, parsley, salt, and the sautéed mixture to the soaked bread. Mix well until fully combined.

Shape the mixture into 15 meatballs (about 2 oz each) and place them on the prepared baking sheet. Drizzle lightly with olive oil.

Bake on the top rack for 25-30 minutes, or until golden and cooked through.

Wipe out the same skillet and return it to medium heat. Add butter and let it melt, then add the sage leaves. Cook until crispy and butter begins to brown. Remove the sage with a slotted spoon and set aside on a paper towel.

Add sliced shallots to the skillet and cook for about 2 minutes, seasoning with a pinch of salt.

Stir in the orzo and toast slightly, about 1 minute. Pour in the chicken broth and add the tied thyme bundle. Bring to a simmer, reduce heat to medium-low, and cook for about 6 minutes, stirring often.

Add heavy cream, spinach, and Parmesan. Continue stirring as the spinach wilts and the cheese melts. Adjust salt to taste. Remove thyme sprigs before serving.

Spoon the creamy orzo onto plates and top with the baked chicken meatballs.

Garnish with crispy sage leaves, freshly ground black pepper, extra Parmesan, and optional chopped herbs like parsley or thyme.