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, 1 tablespoon olive oil, garlic powder, onion powder, harissa seasoning (if using), salt, and pepper. Mix well with your hands or a spatula.

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

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

For the whipped ricotta, combine ricotta cheese, garlic, lemon zest, lemon juice, salt, and 1 teaspoon olive oil in a food processor. Blend until smooth and creamy, adjusting seasoning if needed.

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

Add the red pepper flakes, then the uncooked orzo, toasting for about 2 minutes while stirring constantly.

Pour in the chicken broth and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes until the orzo is tender and the liquid is absorbed. Add more broth if needed.

Turn off the heat and mix in lemon zest, parmesan cheese, and lemon juice.

Divide the whipped ricotta among shallow bowls, spreading it out. Spoon the lemon orzo on top, then place the meatballs over the orzo.

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