Preheat your oven to 450°F (232°C) and lightly grease your baking dish with olive oil.

In a large mixing bowl, combine the ground chicken, Dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, pepper, and grated Parmesan cheese until fully combined.

Roll the mixture into tablespoon-sized meatballs (about 15-16 total) and place them in the prepared baking dish.

Drizzle olive oil over the meatballs, sprinkle with lemon peel, fresh dill, and chili flakes, and bake for 8-10 minutes until lightly golden.

Reduce the oven temperature to 400°F (204°C). Carefully pour the orzo over the meatballs, add water and wine, and stir gently. Top with fresh spinach and season with salt and pepper.

Bake the dish for an additional 12-15 minutes, allowing the orzo to absorb most of the liquid.

Stir in heavy cream (or coconut milk) and sprinkle with shredded mozzarella. Bake for another 10 minutes until the cheese melts and is bubbly.

Let the dish cool slightly before serving. Garnish with fresh herbs or a squeeze of lemon juice if desired.