Heat a tablespoon of olive oil in a skillet over medium heat. Add finely chopped shallots and sauté until softened and fragrant, about 3 minutes. Stir in your Moroccan spice blend and minced garlic, cooking for an additional 1-2 minutes until the spices bloom. Remove from heat and allow the mixture to cool slightly before proceeding.

In a large mixing bowl, combine the ground chicken, cooled shallot mixture, Greek yogurt, chopped parsley, panko breadcrumbs, egg, kosher salt, and lemon zest. Use your hands or a spatula to mix the ingredients until well incorporated, but avoid overmixing.

Using a cookie scoop or your hands, portion the meat mixture into 2.5 to 3 tablespoon-sized balls. Place the formed meatballs onto a parchment-lined baking sheet.

In the same skillet, heat a little additional olive oil over medium heat. Add the formed meatballs in batches, searing for about 2.5 minutes on each side until nicely browned.

Preheat your oven to 400°F (200°C). Once all sides of the meatballs are browned, transfer them to a baking dish, and bake in the oven for 10-12 minutes, until cooked through.

Remove the Moroccan chicken meatballs from the oven and let them rest for a couple of minutes before serving.