In a large mixing bowl, combine ground chicken, bread crumbs, egg, grated ginger, minced garlic, garam masala, chili powder, salt, and pepper. Mix until well combined.

Heat a large skillet over medium-high heat and add unsalted butter. Once melted, brown the meatballs for about 3-4 minutes on each side.

In the same skillet, add olive oil and sauté the diced yellow onion until translucent.

Stir in the tomato paste and cook for 1 minute, then add chicken stock and coconut milk.

Add the uncooked orzo and return the browned meatballs to the skillet, simmer until orzo is almost al dente.

Fold in the baby spinach leaves and cook until wilted.

Garnish with cilantro and serve warm with Greek yogurt and lime wedges.