Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.

In a medium bowl, mix the oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces in this spice mixture until they are well coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear it for 3–4 minutes on each side until golden. Transfer the chicken to a plate.

In the same skillet, lower the heat to medium. Add the chopped onion and sauté for 3 minutes until it softens. Then, add the minced garlic and cook for another 30 seconds, stirring constantly.

In a separate bowl, whisk the eggs and Greek yogurt together until smooth. Season lightly with salt and pepper.

Return the seared chicken to the skillet and mix it with the onion and garlic. Remove from heat.

Layer half of the sliced zucchini on the bottom of the prepared baking dish. Spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top.

Sprinkle half of the shredded mozzarella and half of the Parmesan cheese on top.

Repeat the layers with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the rest of the mozzarella and Parmesan.

Cover the dish loosely with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden.

Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired.