In a large mixing bowl, combine ground chicken, crumbled feta cheese, panko breadcrumbs, beaten egg, chopped parsley, minced garlic, lemon zest, dried oregano, kosher salt, and black pepper. Gently mix with hands until combined. Shape into 12-14 uniform 1-inch meatballs.

Heat 1.5 tbsp olive oil in a large 12-inch cast-iron skillet over medium-high heat. Add meatballs and sear for 5–6 minutes, turning every 90 seconds until a deep golden-brown crust forms on all sides. Transfer meatballs onto a plate.

Reduce skillet heat to medium. Add 1 tbsp olive oil and 2 minced garlic cloves; cook for 30 seconds until fragrant. Add 1 cup dry orzo pasta and toast for 1–2 minutes, stirring constantly to coat grains in garlic and pan drippings.

Pour in 2 ½ cups chicken broth and 3 tbsp fresh lemon juice, using a wooden spoon to scrape up all caramelized browned bits from bottom of pan. Bring liquid to a gentle boil. Nestling seared meatballs back into orzo bed.

Cover skillet with lid, turn heat to low, and simmer for 12–15 minutes until orzo is tender and meatballs reach internal temperature of 165°F (74°C). Remove lid, garnish with extra crumbled feta, chopped parsley, and serve with fresh lemon wedges.