Combine all ingredients for meatballs in a bowl (ground chicken, parm, shallot, 3 cloves garlic, oregano, balsamic vinegar, paprika, salt & pepper).

Roll mixture into 15-20 meatballs.

Over medium/high heat, add olive oil to a big skillet.

Add meatballs and brown all over (about 5 minutes).

Add tomatoes, butter, 5 cloves of garlic, rosemary, and thyme.

Let butter melt and marinate for a few minutes.

Reduce heat to medium and add orzo, toast for a minute or two.

Add wine & water, cook for 8 minutes until orzo is al dente.

Once most liquid is absorbed, add coconut milk and combine well.

Plate and top with fresh dill, feta, and a drizzle of olive oil! Enjoy :)