In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, lightly beaten egg, fresh oregano, mint, minced garlic, finely chopped red onion, and season with salt and pepper. Mix gently until just combined. Form into 1-inch meatballs, cover with plastic wrap, and chill for about 15 minutes.

Heat 2 tablespoons of extra-virgin olive oil in a heavy skillet over medium heat. Add the chilled meatballs in a single layer and sear for about 5-7 minutes, rotating occasionally until golden brown. Transfer to a plate and set aside.

Pour ½ cup of dry white wine into the same skillet to deglaze, scraping up browned bits. Add 3 cups of low-sodium chicken broth, lemon juice and zest, and stir to combine. Bring to a gentle boil, then stir in 1 ½ cups of orzo. Cook for 8-10 minutes until al dente.

Nestle the seared meatballs back into the skillet, partly submerged in broth. Cover and reduce heat, cooking for an additional 5 minutes until meatballs are heated through and reach 165°F.

Remove from heat, let rest for about 3 minutes, and garnish with chopped parsley before serving warm.