In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, oregano, mint, garlic, and red onion. Season generously with salt and pepper, then mix gently until just combined. Form the mixture into 1-inch meatballs.

Heat a heavy skillet over medium heat and add a drizzle of olive oil. Once hot, carefully place the meatballs in the skillet, searing them until golden brown on all sides, about 8-10 minutes. Remove and set aside.

In the same skillet, pour in the white wine to deglaze, scraping up any brown bits from the bottom. Let it simmer for a minute, then add the chicken broth. Bring to a gentle simmer.

Stir in the orzo pasta into the skillet, ensuring it’s evenly distributed in the liquid. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the broth.

Return the meatballs to the skillet, ensuring they're nestled among the orzo. Cover with a lid and cook for an additional 5 minutes, so they warm through.

Allow the dish to rest off the heat for about 3 minutes before serving. Garnish with fresh parsley for a pop of color and flavor.