Set your oven to 450°F and allow it to fully preheat.

In a mixing bowl, combine the chicken, Dijon mustard, finely minced shallot, garlic powder, Italian seasoning, crushed rosemary, paprika, salt, pepper, and freshly grated Parmesan.

Stir the mixture until all ingredients are well incorporated. Shape the mixture into tablespoon-sized balls, yielding approximately 15 to 16 meatballs.

Place the meatballs in a 9×13-inch baking dish. Add a drizzle of olive oil, fresh lemon peel, chopped dill, and a pinch of chili flakes, tossing gently to coat.

Bake in the oven for 10 minutes, or until the meatballs begin to develop a slight crisp. Lower the oven temperature to 400°F to continue cooking.

Add the dry orzo to the baking dish with the meatballs, then pour in 2 cups of water and chicken broth. Stir gently to combine, ensuring the orzo is evenly distributed. Season with salt and pepper to taste.

Layer the spinach on top without mixing. Return the dish to the oven and bake for 15 minutes, or until most of the liquid is absorbed by the pasta, leaving it slightly saucy.

Gently stir the pasta to combine with the meatballs and mix in the cream until evenly incorporated. Sprinkle the cheese over the top in an even layer.

Return the dish to the oven and bake for an additional 10 minutes, or until the cheese has melted and the sauce is bubbling. If excess oil pools on top, carefully drain it off.

Finish with a garnish of fresh dill, basil, or microgreens for a vibrant touch before serving.