In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, oregano, mint, minced garlic, finely chopped red onion, salt, and pepper. Gently mix until just combined, then form into 1-inch meatballs.

Heat a tablespoon of olive oil in a heavy skillet over medium heat. Add the meatballs in a single layer, searing for 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.

In the same skillet, add chicken broth, lemon juice, and zest. Bring to a simmer and stir in the orzo. Cook uncovered for 8-10 minutes until al dente and most liquid is absorbed.

Nestle meatballs into the orzo, cover, and cook for an additional 5 minutes until heated through.

Remove from heat, let rest, and optionally garnish with fresh parsley before serving hot.