In a mixing bowl, combine the ground chicken, beaten egg, grated cheddar, breadcrumbs, dried chives, garlic powder, dried dill, onion powder, and a generous pinch of kosher salt and black pepper; mix gently until just combined.
Shape the mixture into roughly 1-inch meatballs, working quickly to avoid overhandling.
Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer without crowding and cook, turning as needed, until browned on all sides and an instant-read thermometer registers 165°F (about 10 minutes).
While the meatballs cook, bring 3 cups of chicken or vegetable stock to a boil in a saucepan.
Add the 2 cups dry couscous, 1 1/2 cups broccoli florets, and 1 tablespoon butter to the boiling stock. Return to a boil briefly, then reduce heat to low, cover, and simmer until the liquid is absorbed, about 12–15 minutes.
Remove the couscous from heat, fluff with a fork, and let sit 5 minutes. Taste and season with kosher salt and pepper as needed.
Serve the meatballs over the broccoli couscous with ranch dressing on the side.
