Preheat your oven to 375°F. Lightly grease a 9x9-inch baking dish with 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 coat them well with the spice mixture.

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

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

In a separate bowl, whisk the eggs and Greek yogurt together until smooth. Lightly add salt and pepper to taste.

Return the seared chicken to the skillet, stirring 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 on top of the zucchini. Pour half of the yogurt-egg mixture evenly over it.

Sprinkle with half of the shredded mozzarella and half of the Parmesan cheese.

Repeat the layers with the remaining zucchini, chicken mixture, yogurt-egg mixture, and finish with the leftover mozzarella and Parmesan.

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

After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Allow the bake to rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.