In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, onion powder, lemon zest, salt, and black pepper. Gently mix until just combined.

Use your hands to shape the mixture into 1½-inch meatballs (12-14 total) and place on a parchment-lined baking sheet.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and cook for 4-5 minutes on each side until golden brown.

In a saucepan, bring 4 cups of chicken broth or water to a boil. Add the orzo, then reduce heat and simmer for 8-10 minutes until al dente.

Drain excess liquid from the orzo, return to the saucepan, and stir in lemon juice, olive oil or butter, and season with salt and pepper.

Serve the lemony orzo on plates, topped with warm Greek chicken meatballs. Garnish with additional chopped parsley and lemon wedges.