In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, oregano, garlic powder, onion powder, salt, pepper, and egg. Mix until well combined.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Form the chicken mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until cooked through and golden brown.

While the meatballs are baking, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain any excess liquid.

In a large bowl, combine cooked orzo, lemon zest, lemon juice, cherry tomatoes, and feta cheese. Toss gently to combine.

Serve the meatballs over the lemon orzo mixture, garnished with additional parsley if desired.