Preheat the oven to 400 degrees. Set a large oven-safe skillet on top of the stove, and pour in just enough olive oil to thinly coat the bottom of the skillet.

In a medium bowl, combine chicken, breadcrumbs, water, egg, sesame seeds, salt, cumin, coriander, garlic powder, lemon pepper, and cayenne. Mix gently with a fork or a spatula, just until the mixture is smooth and evenly moistened.

Portion the mixture out into meatballs roughly the size of a golf ball, and place on a plate. Using slightly wet hands, roll each one into a smooth ball.

Warm the olive oil over medium-high heat. When the oil begins to shimmer, add about half of the meatballs to the skillet, leaving enough room around each one to easily turn it after it browns on the first side. When it is nicely browned, the meatball should easily release from the skillet—if you prod it and it sticks, give it another 30-60 seconds on that side. Continue to gently turn until each meatball is browned on a few sides, then transfer them to a clean plate and continue with the remaining meatballs.

When all the meatballs are browned, return them all together to the skillet, transfer to the oven, and bake for 8-10 minutes, until the internal temperature reaches 165 degrees F.

While the meatballs bake, make the salad. Combine chickpeas, olives, parsley, 1 tablespoon each of the lemon juice and olive oil, lemon pepper, paprika, garlic powder, and kosher salt in a medium bowl. Toss to combine. Taste, and add additional lemon juice, olive oil, or other seasonings as desired.

Pile a few spoonfuls of the chickpea salad onto plates or into shallow bowls, top with meatballs, and serve. An extra pop of parsley or lemon zest makes a nice final garnish.