In a mixing bowl, combine the ground chicken, chopped shallot, minced garlic, oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes. Mix until well incorporated.
Form the mixture into meatballs, about 1 to 1.5 inches in diameter. Set aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for about 5-7 minutes until browned on all sides.
Push the meatballs to one side of the skillet. Add orzo, reserved oil from sun-dried tomatoes, lemon juice, and enough water or broth (about 2 cups) to cook the orzo.
Add sliced lemon, bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes until orzo is tender.
Remove the lid and stir in butter, olives, sun-dried tomatoes, balsamic vinegar, and dill. Cook for an additional 2-3 minutes.
Serve topped with feta cheese, Greek yogurt, dill, and arugula.
