1. Add the chicken, parmesan, garlic powder, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).
2. Heat red braiser skillet to medium-high heat (6). Add olive oil, the meatballs, and sear until browned, about 5 minutes. Then add the tomatoes, butter, garlic, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Remove the garlic.
3. Reduce the heat to medium (5). Stir in the orzo and red lentils. Cook 1 minute, then pour 2 cups broth.
4. Cook, stirring often, adding remaining 2 cups of broth. Adjust heat to maintain simmer.
5. Stir in milk. Top with feta (optional)