Combine ground chicken, egg, panko, Parmesan, and the seasoning blend (garlic powder, onion powder, salt). Mix gently and roll into 1-inch meatballs.

Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the meatballs and brown them on all sides until golden. Remove meatballs and set aside.

Add the minced garlic and sliced peppers to the same skillet (add more oil if needed). Sauté for 5-10 minutes until peppers are tender-crisp, scraping up any browned bits from the bottom of the pan.

Return the browned meatballs to the skillet. Stir in the tomato sauce and capers. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld. Add a splash of water if the sauce becomes too thick.

While the sauce simmers, cook the orzo according to package directions until al dente. Drain well.

Toss the cooked orzo with a little butter or a touch of cream until creamy. Season with additional salt and Parmesan to taste.