Prepare the Meatballs: In a large bowl, combine ground chicken, parsley, garlic, lemon zest, egg, panko breadcrumbs, salt, and pepper. Mix well and shape the mixture into small meatballs, about 1 inch in diameter.

Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides and cooked through, about 10-12 minutes. Remove and set aside.

Cook the Pasta: In a pot, cook orzo according to package instructions. Drain and set aside.

Prepare the Sauce: In the same skillet, add the remaining olive oil. Add spinach and sauté until wilted. Pour in the chicken broth and lemon juice. Stir well. Season with salt, pepper, and crushed red pepper flakes if using.

Combine and Serve: Return the meatballs to the skillet and combine with the sauce. Add the cooked orzo and stir until everything is well coated. Sprinkle with Parmesan cheese and garnish with additional parsley if desired.