Make the meatball mixture: In a bowl combine 1 pound ground chicken, the finely chopped shallot, 1 clove garlic (minced or grated), 1 tablespoon chopped fresh oregano (or 2 tsp dried), 1 teaspoon smoked paprika, a pinch of crushed red pepper flakes, and kosher salt and black pepper to taste. Mix gently until just combined.

Form the meatballs: Lightly coat your hands with a bit of oil and roll the mixture into tablespoon-size meatballs (about 14–15). Set the formed meatballs aside on a plate.

Sear the meatballs: Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the meatballs in a single layer (work in batches if needed). Cook until browned on all sides and cooked through, about 8–10 minutes total, turning them 2–3 times. Transfer the cooked meatballs to a plate and set aside.

Sear the lemon slices: In the same skillet over medium heat, add 2 tablespoons salted butter and the lemon slices. Sear the lemon slices until golden on both sides, about 1 minute per side. Remove the seared lemon slices and place them on the plate with the meatballs.

Toast the orzo: Reduce heat to medium. Add the remaining 1 clove garlic to the skillet and cook until fragrant, about 20–30 seconds. Add 1 cup dry orzo and toast, stirring, for 2–3 minutes until the orzo is lightly golden.

Cook the orzo: Carefully add 2 1/2 cups water and 1–2 tablespoons lemon juice to the skillet (use part of the 3–4 tablespoons lemon juice called for in the ingredients). Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, stirring often, until the orzo is al dente and most liquid is absorbed, about 7–8 minutes.

Finish the orzo and return meatballs: Stir in 1/2 cup pitted green olives and 1 tablespoon chopped fresh dill. Slide the meatballs and the seared lemon slices back into the skillet with the orzo and cook just until the meatballs are warmed through, about 2 minutes. Taste and adjust salt and pepper as needed.

Make the sun-dried tomato vinaigrette: In a bowl whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice (reserve any remaining lemon juice), and 2 tablespoons balsamic vinegar. Stir in 1/2 cup chopped, oil-packed sun-dried tomatoes and 1 tablespoon chopped fresh dill. Season with kosher salt, black pepper, and a pinch of crushed red pepper flakes to taste. Set aside.

Make the feta spread: In a food processor combine 8 ounces feta cheese, 1/4 cup plain Greek yogurt, and 2 tablespoons extra-virgin olive oil. Pulse until smooth and creamy. (The spread can be refrigerated for up to 3 days.)

Serve: Spread a spoonful of the feta spread onto plates and drizzle with some of the sun-dried tomato vinaigrette. Add the lemon butter orzo, top with the meatballs and seared lemon slices, and scatter arugula and additional fresh herbs and dill for serving. Drizzle more vinaigrette as desired and enjoy.