Step 1: Prepare the Tzatziki

1. Grate or finely dice the cucumber and squeeze out excess moisture.
2. In a mixing bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, dill, and salt. Stir until smooth.
3. Cover and refrigerate until ready to serve.

Step 2: Cook the Orzo Pasta

1. Boil the orzo in salted water until al dente. Reserve 2–4 tablespoons of pasta water before draining.
2. Drizzle the drained orzo with olive oil to prevent sticking.

Step 3: Make the Chicken Meatballs

1. In a mixing bowl, combine ground chicken, breadcrumbs, parmesan, egg, milk, salt, oregano, garlic powder, onion powder, and parsley. Mix until just combined.
2. Form the mixture into 14–16 medium-sized meatballs.
3. Heat avocado oil in a skillet over medium-high heat. Sear the meatballs in batches until golden brown on all sides.
4. Transfer the meatballs to a greased baking dish, cover with foil, and bake at 350°F for 20–25 minutes until fully cooked (internal temperature should reach 165°F).

Step 4: Finish the Orzo Pasta

1. Heat avocado oil in a skillet and sauté smashed garlic until golden.
2. Add the cooked orzo and deglaze the pan with lemon juice.
3. Stir in the reserved pasta water and fold in the spinach. Once wilted, add butter and stir until melted.
4. Turn off the heat and mix in the feta. Adjust seasoning with salt and pepper as needed.

Step 5: Assemble the Dish

1. Plate the lemon butter orzo as the base.
2. Arrange the baked meatballs on top.
3. Add a dollop of tzatziki sauce to each plate.
4. Garnish with mint, lemon slices, or feta, as desired.