Heat 1 teaspoon of oil in a cast iron skillet over medium-low heat. Add finely chopped shallots and sauté for about 4 minutes until softened and translucent.

Stir in your chosen spice blend and cook for an additional minute until aromatic. Introduce minced garlic, cooking for 30 seconds to 1 minute, then remove from heat.

Preheat your oven to 400°F (200°C). This temperature will be perfect for baking the meatballs.

In a large mixing bowl, combine the ground chicken, the shallot-spice mixture, Greek yogurt, chopped parsley, panko bread crumbs, egg, kosher salt, and lemon zest. Mix gently until just combined.

Form the mixture into meatballs about 2.5 to 3 tablespoons in size. Aim for uniformity to ensure even cooking.

Return the skillet to medium heat and sear the meatballs in batches, browning each side for about 2.5 minutes.

Once seared, transfer the meatballs to a baking dish or keep them in the skillet if oven-safe. Bake for 10 to 12 minutes or until cooked through.

Prepare the yogurt dip by mixing Greek yogurt with preserved lemon and ground cumin. Serve the meatballs hot alongside the creamy dip.