Preheat the oven to 450°F (232°C). Line a sheet pan with parchment paper and lightly oil it. Place diced bread in a large bowl and pour warm water over it. Let it soak for at least 5 minutes. Tip: Make sure the bread is fresh for the best texture in the meatballs.

In a skillet over medium heat, melt butter. Add minced shallot and garlic, cooking until softened. Stir in granulated garlic and red pepper flakes, then turn off the heat.

Add ground chicken, parmesan, sage, parsley, salt, and shallot mixture to the soaked bread. Mix well and form into about 15 (2 oz) meatballs. Place on the prepared sheet pan, drizzle with olive oil, and bake on the top rack for 25-30 minutes until golden and cooked through. Tip: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C).

For the orzo, in the same skillet over medium heat, melt butter. Add sage leaves to crisp, then transfer them to a paper towel.

Add shallots to the butter, season with salt, and cook for about 2 minutes. Stir in orzo, pour in white wine, and add thyme. Simmer for 2 minutes, then add chicken stock. Simmer for about 6 more minutes on medium-low heat, stirring often.

Stir in heavy cream, spinach, and parmesan. Let it simmer until spinach wilts and parmesan melts, stirring continuously. Season with salt and remove thyme sprigs.

Serve chicken meatballs over the orzo. Garnish with crispy sage, cracked black pepper, more parmesan, and extra chopped parsley & thyme leaves. Tip: For a pop of color, add additional fresh herbs as garnish.