Sauté shallots in olive oil over medium-low heat for about 4 minutes until translucent, then add Moroccan spices and minced garlic, cooking until fragrant.

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine ground chicken, cooled shallot mixture, Greek yogurt, chopped parsley, panko breadcrumbs, egg, kosher salt, and lemon zest, mixing thoroughly.

Shape the mixture into round balls, each about 2 1/2 to 3 tablespoons in size.

Sear meatballs in the same skillet over medium heat for approximately 2 1/2 minutes on each side until golden brown.

Transfer seared meatballs to the preheated oven and bake for 10-12 minutes, until cooked through.

Combine additional Greek yogurt, chopped preserved lemon, and ground cumin to create the yogurt dip. Serve the meatballs alongside.