In a bowl, combine the chicken, shallot, 1 clove of garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper. Mix until just combined. Shape the mixture into tablespoon-sized meatballs, about 14-15 total.

Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of oil. When it shimmers, add the meatballs and sear until crisp and fully cooked, about 8-10 minutes, turning them 2-3 times. Transfer the meatballs to a plate.

In the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon and place it on the plate with the meatballs.

To the skillet, add 1 clove of garlic and the orzo. Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.

Then, add 2 1/2 cups of water and 1-2 tablespoons of lemon juice. Bring to a boil and cook, stirring often, until the orzo is al dente, about 7-8 minutes.

Stir in the olives and dill. Return the meatballs to the skillet and warm through.

To make the sun-dried tomato vinaigrette, whisk together 1/4 cup of the reserved tomato oil, 2 tablespoons of lemon juice, and balsamic vinegar in a bowl. Mix in the sun-dried tomatoes, 1 tablespoon of dill, and season with salt, pepper, and red pepper flakes.

For the whipped feta, combine all feta ingredients in a food processor and pulse until smooth and creamy. This can be kept in the fridge for up to 3 days.

To serve, spread the whipped feta onto plates and drizzle with the vinaigrette. Top with orzo, seared lemons, and meatballs. Sprinkle with greens and fresh herbs. Enjoy!