To make meatballs, combine the ground chicken, onion, garlic, bread crumbs, parsley, fennel seeds, oregano, paprika, egg, salt and pepper.  Using your hands, mix everything together.  Be careful not to over mix. Using a cookie scoop or a tablespoon, form the mixture into about 2 tablespoon balls (makes about 18 to 20). Set aside.

Heat 1 Tbsp. EVOO in a large cast iron skillet or a large frying pan over medium-high heat. Add thinly sliced lemon, spreading out as evenly as possible.  Sear the lemon slices until browned on each side.  Remove from the pan and set aside.  To the same pan, add the meatballs and sear on all sides until browned and cooked through, turning several times, about 10-12 minutes.  Careful not to crowd the pan.  This may take a couple batches depending on the size of your pan. Remove the meatballs from the pan as they are done and set aside.

Add in garlic and rosemary and rice. Saute until aromatic, about one minute. Add in chicken broth, scraping the bottom of the pan.  Cover and cook for about 30 minutes.  Stir in thawed frozen spinach, cook until warmed through, about one minute.  Stir in lemon slices and add the meatballs back to pan.  Sprinkle with crumbled feta cheese and enjoy!