In a large mixing bowl, combine the ground chicken, almond flour, chopped parsley, dill, and minced garlic. Add in the crumbled feta, onion powder, dried oregano, ground cumin, salt, pepper, and lemon zest. Mix gently until evenly incorporated, avoiding overmixing for tender meatballs.

With clean hands, form the mixture into 1½ to 2-inch meatballs, placing them on a baking sheet. Lightly sprinkle salt over the meatballs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs in batches, searing for 3 to 4 minutes on one side, then flipping and covering the skillet to cook for an additional 5 to 6 minutes until cooked through.

In the same skillet, pour in 1 cup of chicken broth and bring to a gentle boil. Stir in the orzo and cook for 8 to 10 minutes until tender, stirring occasionally.

Once the orzo is cooked, stir in lemon juice and a drizzle of olive oil. Toss in crumbled feta and mix until well combined, adjusting seasoning as necessary.

To serve, place a scoop of creamy lemon orzo on each plate, topped with Greek chicken meatballs. Garnish with parsley and feta.