Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil.

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

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

In the same skillet, reduce heat to medium. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.

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

Return seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove from heat.

Layer half of the sliced zucchini in 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 with half of the shredded mozzarella and half of the Parmesan.

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

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

Remove foil and bake for an additional 10–15 minutes until 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. Serve warm.