In a large shallow bowl, combine the ground chicken, shallots, oregano, chives, garlic, chili flakes, chili powder and 1 cup of parmesan cheese. Season with salt and pepper and mix until just combined. Roll the mixture into 2 inch sized meatballs. Use a large cookie scoop to portion them out. Dab a bit of olive oil in the palm of your hands to help coat and roll into evenly round balls. (will make roughly 25)

In a large pan, heat a bit of olive oil and brown the meatballs on all sides. Do in batches if needed. Remove and set aside.

To the same pan, melt the butter. Once melted, cook the shallots until translucent. Add the garlic and chili flakes, cook another minute. Next add the tomato paste and stir to combine, pour in the vodka and bring to a boil. Scrape the browned bits at the bottom of the pan during this process. Once the mixture is bubbling, reduce to simmer. Mix the cornstarch with the water to make a thickening slurry and pour into the pan. Add the heavy cream and let simmer until thickened and most of the vodka has cooked down. Add more water or cream if needed to increase the volume and thickness of the sauce. Taste test to ensure there isn't a strong vodka taste. If there is, continue to simmer.

Preheat the oven to 350 degrees F.

In a large deep baking dish (12x9) spread a few spoonful sized amounts of sauce to coat the bottom of the dish. Layer the meatballs side by side across the dish touching but not on top of each other. Pour the remainder of the sauce overtop to cover all the meatballs. Sprinkle 1/2 cup of parmesan cheese overtop and cover with foil. Bake for 25 minutes.

To make the arugula pesto: In a food processor, combine arugula, basil, pinenuts, garlic, lemon juice and parmesan. Slowly pour the olive oil as the pesto is blending. Mix until well combined and the pesto turns a bright green. If needed, add more olive oil for a thinner pesto.

Once the meatballs are done baking, remove from the oven and spread a few tablespoons of pesto across the top. Add the remaining parmesan cheese, cover and cook an additional 10 minutes.

To serve: top with extra pesto and cheese and serve with crusty garlic bread.