Preparation

1. In a bowl, mix ground chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of crushed red pepper, salt, and pepper until just combined.
2. Coat hands with oil and roll the mixture into tablespoon-sized meatballs (14-15 meatballs).

Cooking

1. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add meatballs and sear until crispy and cooked through, about 8-10 minutes, turning 2-3 times. Transfer to a plate.
2. To the same skillet, add butter and lemon slices. Sear lemon until golden on each side, about 1 minute, then remove and add to the plate with meatballs.
3. To the same skillet, add the remaining clove of garlic and the orzo. Cook until garlic is fragrant and orzo is toasted, about 2-3 minutes.
4. Add 2 1/2 cups of water and 1-2 tablespoons lemon juice. Bring to a boil over high heat and cook, stirring often, until orzo is al dente, about 7-8 minutes.
5. Stir in olives and dill. Return meatballs to skillet and warm through.

Dressing and Serving

1. To make the sun-dried tomato vinaigrette, whisk together the reserved sun-dried tomato oil, lemon juice, and balsamic vinegar. Stir in sun-dried tomatoes and dill, seasoning with salt, pepper, and red pepper flakes.
2. To make the whipped feta, combine feta, Greek yogurt, and olive oil in a food processor and pulse until smooth and creamy.
3. To serve, spread whipped feta on plates, drizzle with the vinaigrette, and add orzo, seared lemons, and meatballs. Top with arugula and fresh herbs.