1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, milk, onion, garlic, oregano, mint, salt, pepper, and egg. Mix until just combined, being careful not to overwork the meat.
3. Using your hands, form the mixture into meatballs, about 1-inch in diameter, and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil, then bake for 20-25 minutes, or until they are golden brown and cooked through.
5. While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions until al dente, stirring occasionally.
6. Once the orzo is cooked, drain any excess liquid and stir in the lemon juice, zest, and fresh parsley. Season with salt and pepper to taste.
7. To serve, place the orzo on a serving platter, top with the meatballs, and sprinkle with feta cheese if desired. Enjoy!

Remember, cooking is about feeling, not just following instructions—so trust your instincts!