In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, chopped oregano, chopped mint, minced garlic, and diced red onion. Season with salt and pepper, then gently mix with your hands until just combined.

Shape the mixture into 1-inch (2.5 cm) balls and place them on a plate. Refrigerate for 15 minutes to help the meatballs hold their shape.

Heat 2 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Add the meatballs in a single layer, being careful not to crowd the pan. Cook 2-3 minutes per side until a deep golden crust forms. Transfer the meatballs to a plate and keep warm.

Reduce heat to medium and pour in the 1/2 cup white wine, scraping up the browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes.

Stir in the chicken broth, lemon juice, and lemon zest, then bring to a gentle simmer. Season with red-pepper flakes, salt, and pepper to taste.

Add the 1 cup orzo to the simmering broth-lemon mixture. Cook, stirring occasionally, for 8-10 minutes or until the orzo is al dente and most of the liquid is absorbed.

Return the seared meatballs to the skillet, nestling them among the orzo. Cover and cook for an additional 5 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Remove from heat and let rest for 3 minutes.

Sprinkle the dish with chopped fresh parsley and an optional drizzle of extra-virgin olive oil. Serve immediately, ensuring each portion gets both meatballs and lemon-brightened orzo.