Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish with some olive oil.

In a medium bowl, mix together the oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Add the chicken pieces and toss them in the spice mix 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 per side until it’s golden brown. Once done, transfer the chicken to a plate.

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

In another bowl, whisk together the eggs and Greek yogurt until smooth. Add a little salt and pepper for extra flavor.

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

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

Sprinkle half of the mozzarella cheese and half of the Parmesan cheese over the top.

Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish by adding the rest of the mozzarella and Parmesan cheese on top.

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

After 20 minutes, remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.

Let the bake rest for about 5 minutes before slicing. If you like, garnish with fresh parsley or basil before serving.