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

Shape the chicken mixture into approximately 30 tablespoon-sized meatballs and place them on a parchment-lined sheet.

In a large skillet, melt unsalted butter over medium-high heat and brown the meatballs for 8-10 minutes.

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

Add minced garlic and cook for 30 seconds, then stir in tomato paste, cooking for an additional minute.

Pour in chicken stock and coconut milk, then sprinkle in additional ginger, curry powder, garam masala, and chili powder.

Once simmering, add orzo to the skillet and stir well. Let simmer for about 10 minutes.

Gently return browned meatballs to the skillet, cooking for an additional 5 minutes.

Stir in fresh spinach until wilted and adjust seasoning as necessary.

Garnish with fresh cilantro and serve hot with Greek yogurt and lime wedges.