Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil or cooking spray.

In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, olive oil, garlic powder, onion powder, harissa seasoning, salt, and pepper. Mix until well combined.

Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.

Bake for 30 minutes, or until the meatballs are golden brown on the bottom and cooked through. Remove from the oven and set aside.

Add the ricotta cheese, garlic, lemon zest, lemon juice, salt, and olive oil to a food processor or blender. Blend until smooth and creamy. Adjust seasoning as desired.

In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until fragrant.

Sprinkle in the red pepper flakes and stir to combine.

Add uncooked orzo and toast for about 2 minutes, stirring constantly.

Pour in the chicken broth and bring to a boil. Lower heat to a simmer and cook for about 15 minutes, stirring occasionally, until orzo is tender and liquid absorbed.

Turn off the heat and stir in lemon zest, parmesan cheese, and lemon juice. Mix well.

Divide the whipped ricotta among shallow bowls, spoon lemon orzo on top, and place the chicken meatballs on the orzo.

Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired. Serve immediately.