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, feta cheese, beaten egg, minced garlic, oregano, cumin, olive oil, salt, and pepper. Mix until well combined.
3. Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
5. While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook until al dente, about 8-10 minutes.
6. Drain any excess broth from the orzo and return it to the pan. Stir in the lemon juice, lemon zest, fresh dill, and fresh parsley. Season with salt and pepper to taste.
7. Once the meatballs are ready, serve them over the lemon orzo, garnishing with extra herbs and a sprinkle of feta if desired.

Cooking these meatballs always brings back memories of learning to cook with my Abuela, who taught me to trust my senses and enjoy the process. Remember, the key is to taste as you go and adjust the seasonings to your liking.