In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, garlic, oregano, salt, pepper, and egg. Mix until well combined.

Form the mixture into meatballs, about 1 inch in diameter.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 6-8 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.

In the same skillet, add orzo and toast for 1-2 minutes until slightly golden.

Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10-12 minutes, or until orzo is tender and liquid is absorbed.

Stir in cherry tomatoes, cucumber, and cooked meatballs. Cook for an additional 2-3 minutes until heated through.

Remove from heat and drizzle with lemon juice. Top with crumbled feta cheese before serving.